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HACCP, or the Hazard Analysis Critical Control Point system, is a A critical evaluate and report of control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.
By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
By reducing foodborne hazards, public health protection is strengthened. What are the Major Food Hazards? While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent.
The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards.
HACCP is not new. It was first used in the s by the Pillsbury Company to produce the safest and highest quality food possible for astronauts in the space program.
The current food inspection program is based on a "see, smell and touch" approach that relies more on detection of potential hazards than prevention.
Furthermore, the current inspection program was designed in the s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of greater interest. Many of the nation's meat and poultry processing facilities have implemented some or all of the HACCP principles into their operations.
USDA is pursuing a farm to table approach to food safety by taking steps to improve the safety of meat and poultry at each step in the food production, processing, distribution and marketing chain. The final rule will further target pathogens that cause foodborne illness, strengthen industry responsibility to produce safe food, and focus inspection and plant activities on prevention objectives.
The final rule covers three major areas: Conduct a hazard analysis to identify potential hazards that could occur in the food production process.
Establish critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be met for each CCP. Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs.
Establish corrective actions if monitoring determines a CCP is not within the established limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs. Records should document CCP monitoring, verification activities and deviation records.
Both plant personnel and FSIS inspectors will conduct verification activities.
By tracking microbiological data, plants can identify when the production process is not being properly controlled or verify that prevention efforts are successfully reducing bacterial levels. End-product microbiological testing, however, is less effective. There is not sufficient data to determine what is considered an "acceptable" level of bacteria on raw meat and poultry, so an end-product test will not provide useful data, other than for trends analysis.
While end-product testing may indicate bacteria are present, it does not solve the problem of identifying and eliminating contamination. If new technologies are developed that prevent or eliminate hazards throughout the production process, they will be widely accepted and adopted.
The industry has studied several new technologies and petitioned USDA to approve them for use.
Every food production process in a plant will need an individual HACCP plan that directly impacts the specifics of the product and process. For the most successful implementation of HACCP, it should be applied from farm to table -- starting on the farm and ending with the individual preparing the food, whether in a restaurant or home.Click for a description of this product Click to evaluate this product Situation Report Sunday, September 16, AM National Weather Service Western & Central Wyoming Elevated to critical fire weather conditions are likely to persist across south and central Wyoming Monday and Tuesday.
Aug 14, · Basic principles and application guidelines for Hazard Analysis and Critical Control Point (HACCP). A Longitudinal Study of Playground Surfaces to Evaluate Accessibility: Final Report.
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