Hazard Analysis and Critical Control Point (HACCP) Toolkit HACCP Toolkit
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Fish and Fishery Products Hazards and Controls Guidance
CHAPTER 14: Pathogenic Bacteria Growth and Toxin Formation as a Result of Inadequate Drying This guidance represents the Food and Drug Administration’s (FDA’s) current thinking on this topic. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. You can use an alternative approach if the approach satisfies the requirements of the applicable statutes and regulations. If you want to discuss an alternative approach, contact the FDA staff responsible for implementing this guidance. If you cannot identify the appropriate FDA staff, call the telephone number listed on the title page of this guidance. UNDERSTAND THE POTENTIAL HAZARD. expected conditions of storage and distribution. Additionally, finished product package closures Pathogenic bacteria growth and toxin formation should be free of gross defects that could expose in the finished product as a result of inadequate the product to moisture during storage and drying of fishery products can cause consumer distribution. Chapter 18 provides guidance on illness. The primary pathogens of concern are control of container closures. Staphylococcus aureus (S. aureus) and Clostridium Some dried products that are reduced oxygen botulinum (C. botulinum). See Appendix 7 for a packaged (e.g., vacuum packaged, modified description of the public health impacts of atmosphere packaged) are dried only enough these pathogens. to control growth and toxin formation by C. botulinum type E and non-proteolytic types B • Control by Drying and F (i.e., types that will not form toxin with Dried products are usually considered shelf stable a water activity of below 0.97). -
Explain What Water Activity Is and How It Relates to Bacterial Growth
Explain what water activity is and how it relates to bacterial growth. Differentiate between the major types of foodborne illnesses -- infection, intoxication, and toxin-mediated infection. Water in food that is not bound to food molecules can support the growth of bacteria, yeast, and mold. The term water activity (a w) refers to this unbound water. The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have greater water activity than are dry foods, this is not always so. In fact, a variety of foods may have exactly the same moisture content and yet have quite different water activities. The water activity (a w) of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80 percent of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity (ERH) expressed in percentage or as the water activity expressed as a decimal. Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. The amount of available moisture can be reduced to a point that will inhibit the growth of microorganisms. Water activity values of selected foods Food Water activity Fresh meat and fish .99 Liverwurst .96 Cheese spread .95 Bread .95 Red bean paste .93 Caviar .92 Aged cheddar .85 Fudge sauce .83 Salami .82 Soy sauce .8 Jams and jellies .8 Peanut butter .7 Dried fruit .6 Cookies .3 Instant coffee .2 Predicting Food Spoilage Water activity (a w) has its most useful application in predicting the growth of bacteria, yeast, and mold. -
Good Manufacturing Practices and Industry Best Practices for Peanut
GOOD MANUFACTURING PRACTICES AND INDUSTRY BEST PRACTICES FOR PEANUT PRODUCT MANUFACTURERS Revised October 2009 The American Peanut Council 1500 King Street, Suite 301 Alexandria, Virginia _____________________________________________________________ Any reproduction of the information contained in this document requires the express written consent of the American Peanut Council, 1500 King Street, Suite 301, Alexandria, Virginia 22314. Contents DEFINITION OF TERMS .............................................................................................................................. 3 INTRODUCTION ........................................................................................................................................... 5 GOOD MANUFACTURING PRACTICES ................................................................................................... 7 Personnel Practices ....................................................................................................................................... 7 Establishing a Training Program .............................................................................................................. 8 Educate workers on the importance of proper hand washing techniques ................................................. 8 Building and Facilities ................................................................................................................................. 9 Plants and Grounds .................................................................................................................................. -
Food Safety/Hazard Analysis and Critical Control Point (HACCP) System
Food Safety/Hazard Analysis and Critical Control Point (HACCP) System History ● Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108- 265) amended Section 9(h) of the Richard B. Russell National School Lunch Act by requiring SFAs to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1, 2005. The program must be based on HACCP principles and conform to guidance issued by USDA. All SFAs must have had a fully implemented food safety program no later than the end of the 2005- 2006 school year. (Reference USDA Guidance on Developing a School Food Safety Program Based on the Process Approach to HACCP Principles—June 2005). ● HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food production process— receiving, storing, preparing, cooking, cooling, reheating, holding, assembling, packaging, transporting, and serving. The purpose of a school food safety program is to ensure the delivery of safe foods to children in the school meals program by controlling hazards that may occur or be introduced into foods anywhere along the flow of the food from receiving to service (food flow). ● There are two types of hazards: (1) ones specific to the preparation of the food, such as improper cooking for the specific type of food (beef, chicken, eggs, etc.) and (2) nonspecific ones that affect all foods, such as poor personal hygiene. Specific hazards are controlled by identifying CCPs and implementing measures to control the occurrence or introduction of those hazards. -
Generic Haccp Model for Poultry Slaughter
GENERIC HACCP MODEL FOR POULTRY SLAUGHTER Developed: June 18-20, 1996 Kansas City, Missouri Submitted to USDA, Food Safety and Inspection Service by the International Meat and Poultry HACCP Alliance on September 9, 1996 Poultry Slaughter Model TABLE OF CONTENTS SECTION PAGE Introduction ............................................................................. 2 Seven Principles of HACCP.......................................................... 3 Specifics About this Generic Model ................................................. 4 Using this Generic Model to Develop and Implement a HACCP Program ..... 6 Process Category Description......................................................... 9 Product Categories and Ingredients..................................................10 Flow Chart .............................................................................11 Hazard Analysis Worksheet ..........................................................17 HACCP Worksheet ....................................................................23 Examples of Record-Keeping Forms ................................................32 Appendix 1 (21 CFR Part 110).......................................................39 Appendix 2 (Process Categories).....................................................49 Appendix 3 (Overview of Hazards) ..................................................51 Appendix 4 (NACMCF Decision Tree) ............................................. 53 Appendix 5 (References) ............................................................. -
Oac 310:260 Oklahoma State Department of Health
OAC 310:260 OKLAHOMA STATE DEPARTMENT OF HEALTH CHAPTER 260. GOOD MANUFACTURING PRACTICE REGULATIONS Subchapter Section 1. General Provisions . 310:260-1-1 3. Manufacturing, Processing, Packing or Holding Human Food . 310:260-3-1 5. Pecan Processing . 310:260-5-1 7. Salvageable and Salvaged Merchandise . 310:260-7-1 9. Food Storage Warehouses . 310:260-9-1 11. Licensing, Inspections and Plan Review . 310:260-11-1 13. Special Risk Situations . 310:260-13-1 [Authority: 63 O.S. 1981, Section 1-1101 et seq.] [Source: Codified 12-31-91] SUBCHAPTER 1. GENERAL PROVISIONS Section 310:260-1-1. Purpose; citation 310:260-1-2. Scope 310:260-1-3. Incorporation by reference 310:260-1-4. Memorandums of agreement 310:260-1-5. Exclusion 310:260-1-6. Definitions 310:260-1-1. Purpose; citation (a) The Oklahoma State Board of Health finds and declares that a uniform statewide code is needed to regulate all food manufacturing, processing, packing, holding, transporting or salvaging operations conducting business within the State of Oklahoma, to provide for uniformity in inspecting of such establishments, and to protect the health of consumers by preventing the sale or distribution of foods which have become adulterated or misbranded. (b) These rules and regulations may be cited as the Human Foods Good Manufacturing Practice Regulations. 310:260-1-2. Scope The criteria in subchapter 3 shall apply in determining whether the facilities, methods, practices, and controls used in the manufacture, processing, packing, salvaging or holding of food are in conformance with or are operated or administered in conformity with good manufacturing practices to ensure that food for human consumption is safe and has been prepared, packaged, salvaged, or held under sanitary conditions. -
Food Preservation Methods Department of Food Science Foods Are Freshest and at Optimum Quality at the Time of Their Harvest Or Slaughter
PURDUE EXTENSION FS-15-W Food Entrepreneurship Series Food Preservation Methods Department of Food Science Foods are freshest and at optimum quality at the time of their harvest or slaughter. To maintain this ous ways to extend the period of time during which quality in foods that will be consumed later, the the food can be shipped, displayed in the store, foods can be preserved by cold, heat, chemical purchased by the consumer, and finally consumed. Katherine Clayton preservatives, or combinations of these methods. The physical and chemical composition of the food science Extension Cold usually means refrigeration or freezing. food helps determine the type of process required outreach specialist Heating involves many processing methods, for preservation. Other factors that influence a such as pasteurization, commercial sterilization, choice of preservation method are the desired end Deidre Bush product, type of packaging, cost, and distribution former Extension assistant and drying. Adding preservative ingredients and processing by means of fermentation are also methods. Kevin Keener ways to preserve foods. food process engineer, The Role of Water Activity and Extension specialist, and A food entrepreneur needs a basic understand- Acidity in Preservation professor of food science ing of the various preservation techniques before starting a business. The two most important chemical composition factors that affect how a food is preserved are Food processing converts harvested or raw water content and acidity. Water content includes foods into forms that are more easily stored and moisture level, but an even more important Department of Food Science consumed, and sometimes into a form that may measurement is water activity. -
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2 -
Good Manufacturing Practices For
Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation October 1997 ANALYSIS OF MICROBIOLOGICAL HAZARDS ASSOCIATED WITH DRY AND SEMI-DRY SAUSAGE PRODUCTS Staphylococcus aureus The Microorganism Staphylococcus aureus is often called "staph." It is present in the mucous membranes--nose and throat--and on skin and hair of many healthy individuals. Infected wounds, lesions and boils are also sources. People with respiratory infections also spread the organism by coughing and sneezing. Since S. aureus occurs on the skin and hides of animals, it can contaminate meat and by-products by cross-contamination during slaughter. Raw foods are rarely the source of staphylococcal food poisoning. Staphylococci do not compete very well with other bacteria in raw foods. When other competitive bacteria are removed by cooking or inhibited by salt, S. aureus can grow. USDA's Nationwide Data Collection Program for Steers and Heifers (1995) and Nationwide Pork Microbiological Baseline Data Collection Program: Market Hogs (1996) reported that S. aureus was recovered from 4.2 percent of 2,089 carcasses and 16 percent of 2,112 carcasses, respectively. Foods high in protein provide a good growth environment for S. aureus, especially cooked meat/meat products, poultry, fish/fish products, milk/dairy products, cream sauces, salads with ham, chicken, potato, etc. Although salt or sugar inhibit the growth of some microorganisms, S. aureus can grow in foods with low water activity, i.e., 0.86 under aerobic conditions or 0.90 under anaerobic conditions, and in foods containing high concentrations of salt or sugar. S. -
4.1. Water Activity
Results and discussion: Water activity 4.1. WATER ACTIVITY The desorption isotherms of meat with a different NaCl content at different temperatures are shown in Figures 4.1.1, 4.1.2, and 4.1.3. The experimental points and the isotherms predicted by the model type II (GAB and Mújica models with salt dependent coefficients and Clausius- Clayperon equation used to consider the temperature effect) are shown. The means of the NaCl contents of the samples were 0, 0.08, 0.2 and 0.31 kg/kg d.m. The experimental data are reported in appendix B. 5 t=5 ºC 4 3 X, kg/kg 2 1 0 0 0.2 0.4 0.6 0.8 1 aw Figure 4.1.1 Calculated (¾) and experimental (+, !, x,O) desorption isotherms at different NaCl content and at 5 ºC (model type 2). X: water content (kg H2O/kg d.m.). (O): meat 0 kg NaCl/kg d.m. (x) meat 0.08 kg NaCl/kg d.m. (!) meat 0.20 kg NaCl/kg d.m. (+) meat 0.31 kg NaCl/kg d.m. 129 Results and discussion: Water activity 5 t=13 ºC 4 3 X, kg/kg 2 1 0 0 0.2 0.4 0.6 0.8 1 aw Figure 4.1.2 Calculated (¾) and experimental (+, !, x,O) desorption isotherms at different NaCl content and at 13 ºC (model type 2). X: water content (kg H2O/kg d.m.). (O): meat 0 kg NaCl/kg d.m. (x) meat 0.08 kg NaCl/kg d.m. -
Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to Be Used As Reference Sources in the Range of Microbial Growth
419 Journal of Food Protection, Vol. 51, No. 5, Pages 419-423 (May, 1988) Copyright© International Association of Milk, Food and Environmental Sanitarians Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to be Used as Reference Sources in the Range of Microbial Growth SILVIA L. RESNIK1* and JORGE CHIRIFE Downloaded from http://meridian.allenpress.com/jfp/article-pdf/51/5/419/1658009/0362-028x-51_5_419.pdf by guest on 26 September 2021 Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Republic of Argentina (Received for publication March 26, 1987) ABSTRACT based on the thermodynamic properties of strong electro lyte aqueous solutions, and was applied either to satu This paper compiles recent data on the theoretical prediction rated or unsaturated solutions at different temperatures. of the water activity (a ) of selected saturated salt solutions, w The system of equations developed by Pitzer (7) and his unsaturated NaCl and LiCl solutions, and H2S04 solutions. These results are presented in tabular form in such a way that associates (8,9,14) was successfully used to predict the they can be safely used as reference sources for aw determina aw of selected saturated salt solutions, unsaturated NaCl tion in the range of microbial growth (i.e. about 0.57-0.97) and and LiCl solutions (2,6), and H2S04 solutions (13). at different temperatures. It is the purpose of the present work to compile all these results in such a way that they can be safely used as reference sources for aw determinations in the range Adjustment of the water activity (aw) of foods is an of microbial growth (i.e. -
Use of Microbial Data for Hazard Analysis and Critical Control Point Veri®Cationðfood and Drug Administration Perspective
810 Journal of Food Protection, Vol. 63, No. 6, 2000, Pages 810±814 Use of Microbial Data for Hazard Analysis and Critical Control Point Veri®cationÐFood and Drug Administration Perspective JOHN E. KVENBERG* AND DARRELL J. SCHWALM Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, HFS-601, 200 C Street S.W., Washington, D.C. 20204, USA MS 99-501: Received 3 September 1999/Accepted 4 February 2000 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/63/6/810/1673832/0362-028x-63_6_810.pdf by guest on 24 September 2021 ABSTRACT This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for con- trolling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Con- trolling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scienti®c methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the veri®cation assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan.