Chapter 7 - Hazard Analysis and Critical Control Point (HACCP) in PEF Processing

Abstract

This chapter describes the hazard analysis and critical control point (HACCP) system as a fundamental concept used in the design, construction, and troubleshooting of a pulsed electric field (PEF) processing facility. The HACCP system is based on the principle that food safety issues can be eliminated or minimized by prevention during production— rather than detection in the finished product—and is used to identify hazardous working conditions in a specific step of a processing system that jeopardizes the safety of employees. Once the HACCP system is developed, commitment to its proper implementation is crucial along with education and training of employees. The first step in the development of an HACCP system is to put together a team of individuals representing each operating department charged with the responsibility of development and implementation of the system. The next step is the hazard analysis, which begins with a current flow chart of the production process. After determining the location of the potential hazards, the next step is to decide where the critical control points (CCPs) exist, establish a safe operating standard, and agree on monitoring procedures, frequencies, and responsibilities for checking the CCPs. Clear deviation responses are also needed when monitoring indicates that the standard is not being met and unsafe processing conditions exist.