1887

Chapter 42 : Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks

MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

Ebook: Choose a downloadable PDF or ePub file. Chapter is a downloadable PDF file. File must be downloaded within 48 hours of purchase

Buy this Chapter
Digital (?) $30.00

Preview this chapter:
Zoom in
Zoomout

Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks, Page 1 of 2

| /docserver/preview/fulltext/10.1128/9781555818463/9781555816261_Chap42-1.gif /docserver/preview/fulltext/10.1128/9781555818463/9781555816261_Chap42-2.gif

Abstract:

The complexity of food production, processing, and preparation requires a systematic approach that simultaneously provides a common framework for managing microbial food safety risks and the flexibility and practicality needed to deal with the diversity of hazards, ingredients, and technologies. This is achieved almost globally with the application of two systems: good hygienic practices (GHPs) and hazard analysis critical control point (HACCP). The HACCP concepts that emerged and were ultimately expanded to include all types of foods and hazards focused on a more qualitative approach to hazard identification, identifying critical control points (CCPs), and establishing critical limits (CLs). Adherence to seven principles is recognized as being needed to achieve consistent control. A number of preliminary steps are necessary in order to acquire the key resources and information needed to initiate of the development of a HACCP program. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) advises that the process of conducting a hazard analysis involves two stages: hazard identification and hazard evaluation. Since the inception of HACCP there has been a dramatic shift from hazard based food safety systems to risk-based systems. The focus of HACCP has been predominately associated with the food manufacturing phase of the food chain.

Citation: Buchanan R, Williams E. 2013. Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks, p 1039-1057. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch42
Highlighted Text: Show | Hide
Loading full text...

Full text loading...

Figures

Image of Figure 42.1
Figure 42.1

Example of a decision tree used to assist in the identification of CCPs. Adapted from reference . doi:10.1128/9781555818463.ch42f1

Citation: Buchanan R, Williams E. 2013. Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks, p 1039-1057. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch42
Permissions and Reprints Request Permissions
Download as Powerpoint

References

/content/book/10.1128/9781555818463.chap42
1. Anderson, N.M.,, J. W. Larkin,, M. B. Cole,, G. E. Skinner,, R. C. Whiting,, L. G. M. Gorris,, A. Rodriguez,, R. Buchanan,, C. M. Stewart,, J. H. Hanlin,, L. Keener,, and P. A. Hall. 2011. Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods. J. Food Prot. 74:19561989.
2.Anonymous. 1995. Bone Particles and Foreign Material in Meat and Poultry Products (a Report to the Food Safety and Inspection Service). Public Health Hazard Analysis Board, U.S. Department of Agriculture—Food Safety and Inspection Service, Washington, DC.
3.Anonymous. 1999. Foods—adulteration involving hard or sharp foreignobjects. Food and Drug Administration Compliance Policy GuidesManual—Update No. 12, chap. 5, section 555.425. http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg555-425.htm.
4. Augustin, J.-C.,, and B. Minvielle. 2008. Design of control charts to monitor the microbiological contamination of pork meat cuts. Food Control 19:8297.
5. Buchanan, R. L. 1990. HACCP: a re-emerging approach to food safety. Trends Food Sci. Technol. 1:104106.
6. Buchanan, R. L. 1995. The role of microbiological criteria and risk assessment in HACCP. Food Microbiol. 12:421424.
7. Buchanan, R. L. 2010. Understanding and managing food safety risks. Food Saf. 16(6):2431.
8. Buchanan, R. L.,, and R. C. Whiting. 1998. Risk assessment: a means for linking HACCP plans and public health. J. Food Prot. 61:15311534.
9.Canadian Food InspectionAgency. 2010. Food Safety Enhancement Program Manual. http://www.inspection.gc.ca/english/fssa/polstrat/haccp/manue/tablee.shtml. Accessed 12 December 2011.
10. Cerf, O.,, E. Donnat, and the Farm HACCP Working Group. 2011. Application of Hazard Analysis—Critical Control Point (HACCP) principles to primary production: what is feasible and desirable? Food Control 22:18391843.
11.Codex Alimentarius Commission. 2003. Code of Hygienic Practice for Fresh Fruits and Vegetables. CAC/RCP 53-2003 (Revised 2010). World Health Organization/ Food and Agriculture Organization of the United Nations, Rome, Italy.
12.Codex Alimentarius Commission. 2007. Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM). CAC/GL 63-2007 (Revised 2008). World Health Organization/Food and Agriculture Organization of the United Nations, Rome, Italy.
13.Codex Alimentarius Commission. 2007. Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in foods. CAC/GL 61-2007 (Revised 2009). World Health Organization/ Food and Agriculture Organization of the United Nations, Rome, Italy.
14.Codex AlimentariusCommission. 2008. Code of Hygienic Practice for Powdered Formulae forInfants and Young Children. CAC/RCP 66-2008. World Health Organization/Foodand Agriculture Organization of the United Nations, Rome,Italy. http://www.codexalimentarius.net/download/standards/11026/CXP_066e.pdf. Accessed 30 August 2011.
15.Codex Alimentarius Commission. 2009. Recommended International Code of Practice General Principles of Food Hygiene. CAC/RCP 1-1969, Revision 4 (2003). In Codex Alimentarius Food Hygiene Basic Texts, 4th ed. World Health Organization/ Food and Agriculture Organization of the United Nations, Rome, Italy.
16. Domenech, E.,, I. Escriche,, and S. Martorell. 2008. Asssessing the effectiveness of critical control points to guarantee food safety. Food Control 19:557565.
17.European Commission Health andConsumer Protection Directorate-General. 2005. Guidance Document onthe Implementation of Procedures Based on the HACCP Principles, and on the Facilitation of theImplementation of the HACCP Principles in Certain Food Businesses. EuropeanCommission, Brussels, Belgium. http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf. Accessed 12 December 2011.
18.FDA. 1979. 21CFR113—Thermally Processed Low-Acid Foods Packaged in Thermetically Sealed Containers. 44 Federal Register 16215, March 16, 1979. FDA, Washington, DC.
19.FDA. 2011. Current Good Manufacturing Practice in Manufacturing, Packing, or HoldingHuman Food. 21CFR100 (Revised as of April 1, 2011) http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=110&showFR=1 Accessed 30 October 2011.
20.Food Safety and InspectionService, U.S. Department of Agriculture. 2003. Control of Listeria monocytogenes in ready-to-eat meat and poultry products; final rule. Fed. Regist. 68:3420834254.
21.Food Safety and InspectionService, U.S. Department of Agriculture. 2003. FSIS Directive 7310.5.Presence of Foreign Material in Meat and Poultry Products. http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7310.5.htm
22.Grocery Manufacturers Association. 2010. Industry Handbook for the Safe Production of Nuts. Grocery Manufacturers Association, Washington, DC.
23.International Commission on Microbiological Specifications for Foods. 1988. HACCP in Microbiological Safety and Quality. Blackwell Scientific Publications, Oxford, England.
24.International Commission on Microbiological Specifications for Foods. 2002. Microorganisms in Foods 7: Microbiological Testing in Food Safety Management. Kluwer Academic/Plenum Publishers, New York, NY.
25. Lachance, P. A. 1971. Development of stored food and water systems, p. 205228. In Environmental Biology and Medicine, vol. 1. Gordon and Breach Science Publishers, New York, NY.
26. Membre, J.-M.,, J. Bassett,, and L. G. M. Gorris. 2007. Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat. J. Food Prot. 70:20362044.
27.National Academy of Sciences/National Research Council. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press, Washington, DC.
28.National Advisory Committeeon Microbiological Criteria for Foods. 1990. Recommendations forRefrigerated Foods Containing Cooked, Uncured Meat and Poultry Products That Are Packaged forExtended Refrigerated Shelf Life and That Are Ready-To-Eat or Prepared with Little or No AdditionalHeat Treatment. http://www.fsis.usda.gov/regulations/National_Advisory_Committee_on_Microbiological/index.asp#prior Accessed 3 November 2011.
29.National Advisory Committeeon Microbiological Criteria for Foods. 1998. Hazard analysis and critical control point principles and applications guidelines. J. Food Prot. 61:762775.
30.National Conference on Food Protection. 1971. Proceedings of the National Conference on Food Protection. Department of Health Education and Welfare, Public Health Service, Washington, DC.
31. Olsen, A. R. 1998. Regulatory action criteria for filth and other extraneous materials. I. Review of hard or sharp foreign objects as physical hazards in food. Regul. Toxicol. Pharmacol. 28:181189.
32. Perez-Rodriguez, F.,, E. C. D. Todd,, A. Valero,, E. Carrasco,, R. M. Garcia,, and G. Zurera. 2006. Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenarios. J. Food Prot. 69:23842394.
33. Ross-Nazzal, J., 2007. From farm to fork: how space food standards impacted the food industry and changed food safety standards, p. 219236. In S. J. Dick, and R. D. Launius (ed.), Societal Impact of Spaceflight. National Aeronautics and Space Administration, Washington, DC.
34. Serra, J. A.,, E. Domenech,, I. Escriche,, and S. Martorell. 1999. Risk assessment and critical control points from a production perspective. Int. J. Food Microbiol. 46:926.
35. Sperber, W. H. 2005. HACCP and transparency. Food Control 16:505509.
36. Sperber, W. H. 2005. HACCP does not work from farm to table. Food Control 16:511514.
37. Sperber, W.H.,, and R. F. Stier. 2009. Happy 50th birthday to HACCP: retrospective and prospective. Food Saf. December 2009/January 2010:42, 44–46.
38. Sperber, W. H.,, K. E. Stevenson,, D. T. Bernard,, K. E. Deibel,, L. J. Moberg,, L. R. Hontz,, and V. N. Scott. 1998. The role of prerequisite programs in managing a HACCP system. Dairy Food Environ. Sanit. 18:418423.
39. Srikaeo, K.,, J. E. Furst,, and J. Ashton. 2005. Characterization of wheat-based biscuit cooking process by statistical process control techniques. Food Control 16:309317.
40. Srikaeo, K.,, and J. A. Hourigan. 2002. The use of statistical process control (SPC) to enhance the validation of critical control points (CCPs) in shell egg washing. Food Control 13:263273.
41. Sumner, J.,, T. Ross,, and L. Abouch. 2004. FAO Application of Risk Assessment in the Fish Industry. FAO Fisheries Technical Paper 442. FAO, Rome, Italy.
42. Surak, J. G.,, and G. Gonzalez. 2011. Food safety and risk assessment. Food Saf. 17(5):1619.
43. Tokatli, F. (K.),, A. Cinar,, and J. E. Schlesser. 2005. HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process. Food Control 16:411422.
44. Tuominen, P.,, J. Ranta,, and R. Maijala. 2007. Studying the effects of POs and MCs on the Salmonella ALOP with a quantitative risk assessment model for beef production. Int. J. Food Microbiol. 118:3551.
45. Wallace, C. A.,, W. H. Sperber,, and S. E. Mortimore. 2011. Food Safety in the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain. Wiley-Blackwell, Chichester, United Kingdom.
46. Weingold, S. E.,, J. J. Guzewich,, and J. K. Fudala. 1994. Use of foodborne disease data for HACCP risk assessment. J. Food Prot. 57:820830.
47. Whiting, R. C.,, and R. L. Buchanan. 1997. Predictive microbiology, HACCP and risk assessment, p. 105112. Proc. Int. Symp. Predictive Microbiol. Applied Chilled Food Preservation. Quimper, France.
48. Wilson, J. D. 1997. Needs for risk analysis under HACCP. ORACBA News (USDA) 2(4):14.

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error