Introduction
Hazard Analysis Critical Control Points (HACCP) is a system
which provides the framework for monitoring the total food system,
from harvesting to consumption, to reduce the risk of foodborne
illness. The system is designed to identify and control potential
problems before they occur. In its Model Food Code, the Food and
Drug Administration has recommended the HACCP system "because
it is a system of preventive controls that is the most effective
and efficient way to assure that food products are safe " (1999
FDA Model Food Code) . The application of HACCP is based on technical
and scientific principles that assure safe food.
Currently,
the food industry, including foodservice, supports the use of
HACCP and its principles as the best system currently available
to reduce and prevent foodborne illness. HACCP was first developed
and used by the Pillsbury Company in the late 1950's to provide
safe food for America's space program.
Federal
and state regulatory agencies have adopted the HACCP approach.
Beginning in January of 1998, all seafood processors who ship
their product across state lines will be required to have HACCP
plans in place. Also in 1998, USDA began to require that meat
and poultry processing plants have HACCP plans in place. Many
state and local food regulatory agencies base their inspections
on HACCP principles and may, in certain instances, require HACCP
plans for specific food items. Food safety educators now use the
principles of HACCP as the basis for their educational programs.
HACCP
consists of seven steps used to monitor food as it flows through
the establishment, whether it be a food processing plant or foodservice
operation. The seven steps of the HACCP system address the analysis
and control of biological, chemical and physical hazards.
In August of 1997, the National Advisory Committee on Microbiological
Criteria for Foods adopted new recommendations on "Hazard Analysis
and Critical Control Point Principles and Application Guidelines."
These guidelines are designed to facilitate the development
and implementation of effective HACCP plans. The new recommendations
are reflected in this document. For more information on HACCP
principles, in particular formal HACCP, contact your local extension
educator. Also, the reference list includes several excellent
resources on HACCP.
HACCP
Terminology
Critical Control Point (CCP) - A procedure/practice (control)
in food handling/preparation that will reduce, eliminate or prevent
hazards. It is a "kill" step that kills microorganisms or a control
step that prevents or slows their growth.
Hazard
- Unacceptable contamination, microbial growth, persistence of
toxins or survival of microorganisms that are of a concern to
food safety.
Monitoring
- Checking to determine if the criteria established by the critical
control point(s) (CCP) have been achieved.
Risk
- Probability that a condition(s) will lead to a hazard.
Severity
- Seriousness of the consequences of the results of a hazard.
Practical
HACCP Principles
Practical HACCP principles adapt the seven HACCP steps into a
form that is easily applied in a non commercial setting. The seven
steps deal with the issues of thorough cooking and cooling which
are the major causes of foodborne illness.
In
order for this simplified, focused application of HACCP principles
to be effective in reducing the risk of foodborne illness, Standard
Operating Procedures (SOP's) of personal hygiene, basic sanitation
and food storage must be developed and adhered to. The SOP's should
be developed, taking into consideration the types of foods that
will be prepared during the foods labs, the number of students
involved in the food preparation activity and the type of equipment
to be used. The SOP's can be listed in the form of a checklist,
which can be checked off as each item is accomplished.
Formal
HACCP Seven Steps
1.
Conduct a hazardous analysis.
The purpose of a hazardous analysis is to develop a list of hazards
which are likely to cause injury or illness if they are not controlled.
Points to be considered in this analysis can include: skill level
of employees; transport of food; serving elderly, sick, very young
children, immune-compromised; volume cooling; thawing of potentially
hazardous foods; high degree of food handling and contact; adequacy
of preparation and holding equipment available; storage, and method
of preparation. The next step is to determine if the factors may
influence the likely occurrence and severity of the hazard being
controlled. Finally, the hazards associated with each step in
the flow of food should be listed along with the measures necessary
to control the hazard.
2. Determine Critical Control Points
(CCP's)
A critical control point is any step in which hazards can be prevented,
eliminated or reduced to acceptable levels. CCP's are usually
practices/procedures which, when not done correctly, are the leading
causes of foodborne illness outbreaks. Examples of critical control
points include: cooking, cooling, re-heating, holding. To determine
CCP's ask the following questions:
- At
this step in preparation can food become contaminated and/or
can contamination increase?
- Can
this hazard be prevented through corrective action(s)?
- Can
this hazard be prevented, eliminated or reduced by steps taken
later in the preparation process?
- Can
you monitor the CCP?
-
How will you measure the CCP?
-
Can you document the CCP?
3.
Establish
Critical Limits
A critical limit ensures that a biological, chemical or physical
hazard is controlled by a CCP. Each CCP should have at least one
critical limit. Critical limits must be something that can
be monitored by measurement or observation. They must be scientifically
and/or regulatory based. Examples include: temperature,
time, pH, water activity or available chlorine.
4. Establish
Monitoring Procedures
Monitoring is a plan which includes observations or measurements
to assess whether the CCP is being met. It provides a record of
the "flow of food" through the establishment. If monitoring
indicates that the critical limits are not being met, then an
action must be taken to bring the process back into control. The
monitoring system should be easy to use and meet the needs of
the food establishment, as well as the regulatory authority. It
is important that the job of monitoring be assigned to a specific
individual and they be trained on the monitoring technique.
5. Establish
Corrective Actions
If the criteria for a CCP is not being met, some type of corrective
action must be taken. They must meet the standards established
in Step 3, must be based on facts for normal working conditions
and be measurable. Corrective actions may range, for example,
from "continue cooking until the established temperature is reached"
to "throw out the product," depending on the severity of
the situation.
HACCP
plans should include the following: who is responsible for
implementing the corrective action and what corrective action
was taken. They should be established in advance as part of the
HACCP plan.
6.
Establish verification procedures
These procedures are activities, other than monitoring, that determine
the validity of the HACCP plan and that the system is operating
according to the plan. An important aspect of verification is
to determine if the plan is scientifically and technically sound.
Also, that all the hazards have been identified and that, if the
HACCP plan is properly implemented, these hazards can be effectively
controlled. Verification can be accomplished by expert advice
and scientific studies and observations of the flow of food, measurements
and evaluations. Another means of verification is an on site review
of the established critical limits. Each CCP will have one independent
authority. This verification step provides an opportunity to make
modifications to the plan if necessary.
7. Establish
record-keeping and documentation procedures
Record-keeping and documentation procedures should be simple to
complete and include information that illustrates that the established
standards are being met. Employees need to be trained on the record-keeping
procedures and why it is a critical part of their job. Examples
of records include time/temperature logs, checklists, forms, flowcharts,
employee training records, and SOP's.
("Hazard
Analysis Critical Control Point Principles and Application Guidelines",
Adopted August 14, 1997, National Advisory Committee on Microbiological
Criteria for Foods)
Practical
HACCP Seven Steps
1. Review menu and highlight potentially
hazardous foods
2.
Review recipes that include potentially hazardous foods and
highlight problem ingredients
3.
Include critical temperatures and times in the recipes/procedures.
Use critical temperatures established
by USDA for consumer use. (Note critical temperatures may
be somewhat different for the food industry and are based on state/federal
regulations.)
4.
Check food temperatures during preparation, holding, cooking
and cooling.
Food temperatures should be checked using a bi-metallic food thermometer.
Remember, when cooling food, time is critical. The food needs
to be cooled to 40° F in no more than two hours.
5.
Correct if required temperatures are not being met.
Specific steps to be taken should be previously established and
could be included in SOP's. For example, when roasting a chicken,
if at the end of the prescribed cooking time, if the temperature
has not reached 180°F, the correction is to continue cooking
until that temperature is reached. However, in some cases, the
"correction" may involve throwing the food item away because throughout
the preparation process, the food may have been mishandled.
6.
Verify that the previous steps are being followed.
- Review
plan
- Review
deviations and corrections
- Visual
inspection
7.
Record time and temperatures.
A system for recording temperatures should be developed. This
system can be in the form of a notebook or charts that includes
the intervals at which the temperatures should be taken and recorded.
Revised
5/00
University of Rhode Island
Cooperative Extension Food Safety Education
