Critical point control

ITACCP. See Hazard analysis critical control point. 

This article discusses several aspects of processed meat products including (/) health and safety concerns (2) meat processing ingredients, procedures, and machinery (J) ha2ard analysis critical control point (4) fat reduction in meat products (5) sous-vide processing and (6) nutritional labeling. 

Determine Critical Control Points. A critical control point (CCP) is any point in the process where loss of control may result in an unacceptable health risk. A CCP is estabhshed for each identified hazard. The emergence of foodbome pathogens has taught food processors the importance of potential product contamination from the processing environment. 

F. L. Bryan, Ha ard Analysis Critical Control Point Evaluations, World Health Organization, Geneva, Switzerland, 1992, p. 4. 

National Advisory Committee on Microbiological Criteria for Foods, (NACMCF) Ha ard Analysis and Critical Control Point System, Food Safety and Inspection Service, USD A, Washington, D.C., 1989. 

The microbial ecology of water is of great importance in the pharmaceutical industry due to its multiple uses as a constituent of maity products as well as for various washing and cooling processes. Two main aspects are involved the quality of the raw water and any processing it receives and the distribution system. Both should be taken into consideration when reviewing the hazaids to the finished product and aity critical control points. 

Regardless of the type of sterilization, the process must be validated and critical control points established. 

All disinfection and sterilization processes for equipment should be validated, for preference using a microbiological challenge with an organism of appropriate resistance to the disinfectant, sterilant or sterilizing conditions. Once the required log reduction of the challenge organism has been achieved, physical and/or chemical parameters can be set which form the critical control points for the process. 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Kvenberg, J.E. and Schwahn, D.J., Use of microbial data for hazard analysis and critical control point verification food and drug administration perspective, J. Food Prot., 63, 810, 2000. 

The issue of anthelmintic use in poultry production is covered in Chapter 12 and quality assurance systems based on hazard analysis by critical control point (HACCP) systems are described in detail by van Elzakker et al. (2004) and in Chapters 22 and 23 and are therefore not addressed here. 

To improve the ability to establish best practice with respect to manure use and prevention of pathogen transfer (especially on farms which are converting to organic farm management), a hazard analysis critical control point (HACCP)-based quality assurance system has been proposed (Haward and Leifert, 1999). This proposed four main critical control points (CCPs) (see Table 19.4). 

Table 19.4 Critical control points for HACCP-based minimisation of pathogen transfer risk associated with the use of manure-based fertilisers (Haward and Leifert, 1999)...

The text summarises the activities and outcome of the Organic HACCP project (www.organichaccp.org) that was completed in 2005, how a database of critical control points (CCPs) was developed for some representative supply chains and how this was used to define a set of recommendations that were then developed into leaflets with advice to producers, processors, retailers or consumers, respectively. The chapter will thus explain how companies at every step of the production chain can utilise the concepts to improve customer satisfaction in a cost-effective manner. Finally, it will describe an example of implementation in a group of collaborating companies and suggest where additional activities are needed in order to develop the concept further. 

Principle 2 Determine the critical control points (CCPs). 

Haynes alloy 25 (L605), composition of wear-resistant alloy, 7 22 It Haynes alloy 188, composition of wear-resistant alloy, 7 22 It Hayward Tyler agitator, 1 739 HAZARD I method, 11 449 Hazard acceptance, 13 170 Hazard Analysis and Critical Control Point (HACCP) protocol, 15 260 Hazard analysis and risk assessment,... 

Flazard analysis and critical control points (FIACCP) Primary hazard analysis (PFIA)... 

This nonsystematic approach to monitoring has proven inadequate for protecting the U.S. food supply. In response, the FDA enacted the Hazard Analysis and Critical Control Points (HACCP) program of 1997 (U.S. Food and Drug Administration, 1995, 2001). In the U.S., the FDA has established action levels in suspect seafood for the toxins causing some of the shellfish poisonings (see Table 7.3). When an action level is reached, the HACCP plan must be followed to prevent unsafe product from reaching consumers. 

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