HACCP systems

HACCP Principles. The National Advisory committee on Microbiological Criteria for Foods estabhshed seven principles for the HACCP system (36). 

Establish Verification Procedures. Verification can be performed independently by the manufacturer and the regulatory agency to determine that the HACCP system within the plant is in compliance with the HACCP plan as designed. 

Example of an HACCP System. The HACCP system can be used to ensure production of a safe cooked, sHced turkey breast with gravy, which has been vacuum packaged in a flexible plastic pouch and subjected to a final heat treatment prior to distribution (37). Raw turkey breasts are trimmed, then injected with a solution containing sodium chloride and sodium phosphate. Next, the meat is placed into a tumbler. After tumbling, the meat is stuffed into a casing, placed onto racks, and moved into a cook tank, where it is cooked to an internal temperature of at least 71.1°C (160°F). After... 

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. 

Integration of quality parameters into food safety focused HACCP systems... 

Principle 6 Establish procedures for verification to confirm that the HACCP system is working effectively... 

As alluded to in the BSE illustration given earlier, genuine risk management measures can focus on systematic hazard removal based on the HACCP system or on some other alternative or more appropriate system. In some cases, this can involve the isolation of the cause of the problem. In other cases, it can involve the conservative elimination of all suspected contaminants. Concurrent with this is the importance of reporting these efforts in a proactive means and keeping consumers informed about decisions, processes, and progress. 

Based on the experience of those who have successfully implemented HACCP systems, this book will meet the needs of food processing businesses at all stages of HACCP system development. The collection is edited by two internationally recognised HACCP experts and includes chapters reflecting the experience of both major companies such as Cargill, Heinz and Sainsbury and the particular challenges facing SMEs. The scope of the book is truly international with experiences of HACCP implementation in countries such as Thailand, India, China and Poland. 

Pineiro, M.S. et al.. Manual on the application of the HACCP system in mycotoxin prevention and control. Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency, 2001. 

Bolton, D. J., Pearce, R. A., Sheridan, J. J., Blair, I. S., McDowell, D. A., and Harrington, D. (2002). Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.. Appl. Microbiol. 92, 893-902. 

Reilly, A. and Kaferstein, F. (1997). Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production. Aquae. Res. 28, 735-752. 

Nagler, M.J, Coker, R.D., Pineiro, M., Wareing, P.W. Myhara, R.M. and Nicolaides, L. (2001) Manual on the Application of the HACCP System in Mycotoxin Prevention and Control, FAO Food and Nutrition Paper 73, FAO/IAEA Training and Reference Centre for Food and Pesticide Control, FAO, Rome, 113pp. 

Application of HACCP systems to reduce my cotoxin presence... 

Hazard Analysis Critical Control Points (HACCP) systems with respect to foods are a systematic and practical approach to enhance the safety of foods from primary production to final consumption through the identification, evaluation and control of hazards that are significant for food safety (WHO, 1995 Brera et al., 1998). Inherent in this approach is that it is the producer who will be responsible for identifying and implementing preventative actions in all aspects of the food production chain to ensure maximum safety from specific food safety hazards. Thus, the producer must set in motion a plan to identify, monitor... 

The EU passed a directive in 1993 requiring all food companies in the EU to implement an effective HACCP system by December 1995. The directive covers not only large and medium-sized businesses but also small companies and even small bakery shops and catering establishments. This directive makes the food manufacturer liable for damages suffered as a result of product defects. 

Quality control in the upstream supply chain is part of our supplier approval system and regular supplier auditing. The applied control systems are based, as within our own factory premises on the HACCP systems (Hazard Analysis on Critical Control Points). These quality control systems have been elaborated for each individual raw material. It is our objective to source our raw materials as far as possible from approved suppliers these are suppliers who are able to guarantee the qualities we require. 

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