An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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10 Expansion of the HACCP System in Food Protection Programs
10 Expansion of the HACCP System in Food Protection Programs
Pages 308-328
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From page 308... ...
After considerable refinement, the FDA applied HACCP to all low-acid canned foods; this approach to the control of microbiological hazards in low-acid canned foods was then mandated by federal regulations (FDA, 1973a,b)
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From page 309... ...
The four points below are of considerable importance if the HACCP system is to be more broadly applied in the food industry: 1. The hazard analysis of a food process requires technical sophistication as does the identification of critical control points and the establishment of effective monitoring programs.
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From page 310... ...
3. The successful use of the HACCP approach to the control of lowacid canned foods was due in part to the mandatory training of various categories of food processing technicians.
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From page 311... ...
Details of the mechanism of applying the HACCP system should be the prerogative of the food establishment. PROBLEMS ASSOCIATED WITH IMPLEMENTATION OF THE HACCP APPROACH It was thought that the HACCP concept, so successfully applied to lowacid canned foods, would find its place in other segments of the industry, and that companies producing a given product or group of similar products would apply the system and identify critical control points and appropriate monitoring procedures.
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From page 312... ...
In the past, adversary attitudes and lack of cooperation between regulatory agencies and the food industry have presented a serious hindrance to achievement of common goals of food quality and safety assurance. Regulatory agencies and the food industry have failed to recognize their responsibilities in areas of mutual concern and failed to capitalize on the special abilities and expertise which each can provide.
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From page 313... ...
For example, critical control points in the shipment of carcass meat include the internal temperature of the carcasses at the time of loading, the temperature of the air circulating in the transportation vehicle, the spacing of the carcasses, the air movement within the transportation vehicle, and the temperature of that air throughout the shipment. These critical control points can be monitored by physical tests, e.g., recording thermometers and visual observations.
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From page 314... ...
If foods are not properly handled at these two points, foodborne illness is inevitable; thus, this nullifies to a large extent preventive measures that may have been applied earlier in TABLE 10-! Foodborne Disease Outbreaks Classified by Place of Mishandling Foods, United States, 1974 to 1978 Number ofPercent of PlaceOutbreaksKnown Places Food service establishment1,28577 Homes32720 Food processing plants523 Other/unknown/unspecified6 15 TOTAL2,279100 SOURCE: Bryan, 1982, p.
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From page 315... ...
No attempt will be made to summarize these studies. TABLE 10-2 Factors Contributing to Outbreaks of Foodborne Disease, United States, 1961 to 1976 Factors Percentagesa Improper cooling Lapse of a day or more between preparing and serving Colonized persons touching cooked foods Inadequate thermal processing, canning, or cooking Improper hot storage Inadequate reheating Contaminated raw food Cross-contamination Improper cleaning of equipment Obtaining foods from unsafe sources Use of leftovers 46 21 20 16 16 12 7 4 NOTE: Other factors were faulty fermentations, toxic species of plants or mushrooms mistaken for edible varieties, poor dry storage practices, storing high-acid foods in toxic containers, incidental additives, and intentional additives (for example, MSG)
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From page 326... ...
Various codes of practice exist, but these contain vague terms subject to interpretation by inspectors and food service managers. As with processing codes little distinction is made between the important and unimportant, this leading to emphasis on practices of little significance and underemphasis on those with direct bearing on foodborne illnesses.
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From page 327... ...
would no doubt greatly increase the efficiency and effectiveness of this regulatory activity without compromising consumer safety. Finally, emphasis on the principles of the HACCP system for application in food service establishments and in the home should measurably improve food sanitation practices at these two points in the food chain.
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From page 328... ...
Model food service sanitation ordinance. Washing ton, D.C.: USDHEW/PHS/FDA.
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