HACCP: Principles and ApplicationsThe Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption. |
Contents
Definitions and Principles Donald A Corlett | 6 |
Hazard Analysis and Assignment of Risk Categories | 29 |
References | 38 |
Establishing Critical Limits for Critical Control Points | 50 |
Monitoring Critical Control Point Critical Limits | 62 |
Where Do We Monitor? | 69 |
References | 81 |
Summary | 89 |
Developing an Action Plan | 105 |
Developing Production Supervisor or Individual Operator | 111 |
NMFS HACCP Project | 119 |
Practical Application of HACCP Richard Stier | 126 |
A HACCP Principles for Food Production | 169 |
B Codex Committee on Food Hygiene DRAFT | 177 |
National Advisory Committee on Microbiological Criteria | 184 |
| 203 | |
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Common terms and phrases
aflatoxin application of HACCP associated assure chemical hazards chicken salad Committee on Microbiological compliance consumer contamination cooked Corlett corrective action Criteria for Foods critical control points critical limits decision tree developed deviation document equipment example flow diagram Food Processors food production food safety foodborne foodborne illness foodservice French fries frozen HACCP plan HACCP principles HACCP program HACCP records HACCP system HACCP team handling hazard analysis Hazard Category hazard characteristics health risk ICMSF identified implementation industry infected inspection lettuce Listeria monocytogenes manufacturing materials and ingredients metal detector Microbiological Criteria microbiological hazards microbiological testing microorganisms monitoring mushrooms Mycotoxins National Advisory Committee occur operation packaging pathogens physical hazards plant Point or Procedure potential hazard preventive measures product safety raw materials recontamination refrigerated Risk assessment risk category Salmonella sanitation seafood sensitive ingredients shellfish step storage Table temperature thermal process toxic toxin USDA-FSIS verification