An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene
G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene
Pages 399-420
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Determination at food processing plants 2. Determination in food service establishments and homes 408 International Commission on Microbiological Specifications for Foods.
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At food processing plants 2. In food service establishments 408 409 410 411 411 411 3.
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, and homes. Available surveillance data indicate that the incidence of food-borne disease outbreaks caused by mishandling foods in food processing plants is very much lower than mishandling foods in food service establishments or in the home (Health and Welfare Canada, 19761979; United States Department of Health, Education, and Welfare, 197519791.
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Such practices may be those considered essential by the inspector, or they may be specified in various advisory or mandatory documents, such as Good Manufacturing Practice (GMP) guidelines, Codes of Hygienic Practice (such as those developed by the Codex Alimentarius Food Hygiene Committee)
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This HACCP concept, first presented at the 1971 National Conference on Food Protection (United States Department of Health, Education, and Welfare, 1972) , was originally developed for use in food processing establishments (Kaufmann & Schaffner, 1974)
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to identify potentially hazardous raw materials and foods that may contain poisonous substances, pathogens, or large numbers of food spoilage microorganisms, and/or that can support microbial growth; (2) to find sources and specific points of contamination by observing each step in the food chain; and (3)
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If interactions between various physical and chemical agents are relied on for safety, e.g., aw and pH, pH and preservatives, packaging and gas atmosphere, fermentation and pH reduction, then these factors must be defined in terms of their influence on the microbial flora during processing, distribution, storage, and use by the consumer. Hazard analysis should include an evaluation of the potential of the food processing plant environment as a source of contamination to the finished product.
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2. In food service establishments Each phase of food preparation operations-from taking delivery of foods to serving-should be examined step by step for sources or means of contamination, possibilities of the contaminants surviving heating processes, and likelihood of microbial growth.
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1. Determination at food processing plants Incoming raw materials may constitute critical control points, depending upon their origin and use.
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2. Determination in food service establishments and homes Much of the discussion in the previous section is applicable in principle to food service operations and to homes.
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1. At food processing plants In no phase of food processing is monitoring of critical control points so essential to the safety of the finished products as in the manufacture of low-acid canned foods.
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2. In food service establishments Many of the measures for monitoring critical control points described in the previous section are applicable to food service establishments.
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APPLICATION OF HACCP SYSTEM A Approaches to Hazard Analysis When considering hazard analysis both food poisoning and spoilage microorganisms are of concern.
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Feedback from marketing sources of a particular product may indicate hazards relating to stability or, on occasion, food poisoning hazards. From the viewpoint of hazard analysis, epidemiological marketing information is most desirable, as the assessment is based on factual information.
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Of particular value is a determination of temperatures and times at which the product is held during processing or preparation for consumption at an establishment. Microbiological investigations usually form a vital part of the procedure of selecting critical control points, and should include in-depth investigations of raw materials to establish types and numbers that may be a hazard in a final product, as well as collection of samples of products and/or materials from the surfaces of equipment coming in contact with the food at various stages during the manufacture or preparation for consumption.
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V CONCLUSIONS AND PROPOSED STRATEGY The above considerations have been mainly concerned with the application of the HAC,CP system by food manufacturers and food service establishments in developed countries.
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· Outside experts, supported by adequate laboratory facilities, could conduct hazard analyses and determine critical control points in specific food processing operations in developing countries, leading to the establishment of appropriate monitoring systems that could be administered by personnel in these countries. This would require the establishment of adequate laboratory facilities and the training of personnel.
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VI. RECOMMENDATIONS The participants concluded that the Hazard Analysis Critical Control Point (HACCP)
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9. ~ net encouragement be given to research on quantitative approaches to risk analysis and on the development of rapid and practical microbiological test procedures for monitoring critical control points.
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W 1979 Hazard analysis and control of roast beef preparation in food service establishments, J
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D 1980 Recipe Hazard Analysis RHAS ~ systematic approach to analysing potential haz ards in a recipe for home food preparation (Unpublished)
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International Commission on Microbiological Specifications for Foods Dr.
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