Hazard Analysis Critical Control Point Systems Research Articles

Microbiological Performance of Dairy Processing Plants Is Influenced by Scale of Production and the Implemented Food Safety Management System: A Case Study

The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.

Studi Tentang Persepsi, Praktek dan Sikap terhadap Sistem HACCP pada Industri Pakan Dalam Mencapai Kesesuaian Keamanan Pakan

industry have not yet been implementing the feed safety system including the feed hygiene practices. Therefore,A study of perceptions, practices and attitudes on hazard analysis critical control point (HACCP) in achieving feedsafety compliance of Indonesian stock-feed production has been conducted. This study was carried out usingframe works of study as follows, i.e. Module I, Assessment on existing conditions using methods of survey,observe, interview, plant visit and distribute a questionnaire to medium and large feed industries at 6 provinces,i.e Lampung, Banten, West Java, Center of Java, East Java and South Sulawesi with the number of samples forrespondents about 20 feed industries; They were also asked about the feed hygiene practices in their business,their systems used such as HACCP, and the perceptions and attitudes toward a range of feed hygiene issues;Module II, Identification of potential critical control points; Module III, Evaluation of HACCP programs. Theanalysis was conducted using descriptive analysis method that developed by Hair et al. and to test the differenceusing one-way statistical analysis of variance. The results showed that the HACCP systems were implemented at95% in the large feed industries and 65% in the medium feed industry, respectively (P< 0.005); 30% medium and15% of large feed industry managers stated that their business represented a low-risk to feed safety. Higherlevels of feed hygiene qualifications among the industry managers and higher perceptions among managers ofthe risk of feed safety of the business were also significantly related to use HACCP in sectors (P<0.05). Sixpotential hazards were identified along the process to be controlled as critical control points (CCPs). Total cost forimplementing the system was around 1 billion and 400 millions rupiahs; while the time needed since designing upto fully operating the system with audit results fulfill the prerequisite programs and HACCP requirement was about7 months.

Workable methods for risks control in the food chain production.

Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea) abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter or to contaminations occurred during food processing and consequently due to the lack of employment of the most fundamental sanitary measures and to non-control of the critical points of the HACCP (Hazard Analysis Critical Control Point) systems. The pre-requirements to promote food health consist of the implementation of good agriculture husbandry and production practices, the use of HACCP systems, the training of the workers employed in the different productive rows and in the adoption of identification and traceability systems. The EU implemented the so-called hygiene pack, that is a list of rules imposing food control in each processing, marketing and consumption phase, from husbandry or cropping to consumer’s table, to promote health in food (circulating) all over Europe.

Microbiological Contamination of Pig Carcasses at Different Stages of Slaughter in Two European Union–Approved Abattoirs

At sequential steps of slaughter (scalding, dehairing, singeing, polishing, trimming, washing, and chilling), 200 pig carcasses from two abattoirs were examined for total viable bacteria count (TVC) and the presence of Enterobacteriaceae and coagulase-positive Staphylococcus (CPS) by the wet-dry double-swab technique at the neck, belly, back, and ham. Before scalding, mean TVCs ranged from 5.0 to 6.0 log CFU cm32, and Enterobacteriaceae and CPS were detected on all carcasses. At abattoir A, mean TVCs and the percentage of Enterobacteriaceae-positive carcasses were reduced (P < 0.05) after scalding (1.9 log CFU cm−2 and 12%, respectively), singeing (1.9 log CFU cm−2 and 66%, respectively), and blast chilling (2.3 log CFU cm−2 and 17%, respectively) and increased (P < 0.05) after dehairing (3.4 log CFU cm−2 and 100%, respectively) and polishing (2.9 log CFU cm−2). The proportion of CPS-positive samples decreased to ≤10% after scalding and remained at this level. At abattoir B, mean TVCs and the percentages of Enterobacteriaceae- and CPS-positive carcasses were reduced (P < 0.05) after scalding (2.4 log CFU cm−2 and 29 and 20%, respectively), polishing (3.7 log CFU cm−2), and chilling (2.6 log CFU cm−2 and 55 and 77%, respectively) and increased (P < 0.05) after the combined dehairing-singeing (4.7 log CFU cm−2 and 97 and 100%, respectively). Among sites, the neck tended to yield higher levels of contamination from trimming to chilling at both abattoirs (P < 0.05). Consequently, scalding, singeing, and chilling may be integrated in a hazard analysis critical control point (HACCP) system for pig slaughter. As indicated by the higher levels of contamination on carcasses after dehairing-singeing and the following stages at abattoir B, each abattoir should develop its own baseline data and should customize HACCP systems to match process- and site-specific circumstances.

Prevalence of Thermophilic Campylobacter spp. in Ready-to-Eat Foods and Raw Poultry in Northern Ireland

Although there have been numerous studies investigating the prevalence of campylobacters in animals and raw meats, there are limited data on the persistence of these organisms in ready-to-eat (RTE) foodstuffs. Although poultry is now well established as a major reservoir of thermophilic campylobacters, it is widely assumed that hazard analysis critical control point (HACCP) controls in commercial and industrial settings are effective in eliminating this hazard through thorough cooking of RTE products. Therefore, it was the primary aim of this study to investigate the effectiveness of HACCP controls in eliminating campylobacters in such cooked RTE foods by attempting to isolate viable organisms from product. Concurrently, the results of this study demonstrate that local poultry is highly contaminated with campylobacters. Commercially available RTE foodstuffs (n = 2,030) consisting of 1,061 poultry-related cooked products and 969 other products were analyzed and were not found to contain thermophilic Campylobacter spp. In addition, 107 raw chickens (63 fresh birds and 44 frozen birds) were sampled, and 94% of the fresh birds and 77% of the frozen birds examined were demonstrated to be contaminated with campylobacters, with Campylobacter jejuni, Campylobacter coli, and Campylobacter lari accounting for 69, 30, and 1% of the contaminating organisms, respectively. In general, commercially available RTE foodstuffs, including cooked poultry, are not commonly contaminated with campylobacters and thus do not appear to represent a significant cause of clinical infection of Campylobacter spp. in Northern Ireland. However, raw poultry produce, including fresh and frozen chicken, frequently tested positive for campylobacters. Implementation of HACCP systems by food processors will help to minimize and/or eliminate the risk posed by this organism to the consumer.

Technical barriers to Hazard Analysis Critical Control Point (HACCP)

During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.

Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes

A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and catering sectors, respectively (P < 0.05); 53% of manufacturing, 59% of retail, and 48% of catering managers thought that their business represented a low risk to food safety. Among businesses using HACCP, specific training in the system was significantly related to the likelihood that businesses had adopted all seven of the HACCP principles (P < 0.05). Business size was a significant factor in the use of HACCP in both the manufacturing and retail sectors. Higher levels of food hygiene qualifications among business managers, business status, and higher perceptions among managers of the risk to food safety of the business were also significantly related to HACCP use in all sectors (P < 0.05). The results from this survey have implications for the future development of HACCP, particularly within the UK retail and catering sectors. Risk communication and training are highlighted as areas of concern for marketing HACCP within these industry sectors.

Towards the implementation of HACCP: results of a UK regional survey

A survey of the food industry in the Yorkshire and Humberside region regarding the implementation of the Hazard Analysis Critical Control Point (HACCP) system is presented. The objectives were: to establish the level of implementation of HACCP systems, to obtain information of industry’s hazard awareness and to establish the barriers to HACCP implementation. 127 (72.6%) out of food companies had HACCP implemented, 26 (15%) were still in the process of implementation and 22 (12.6%) did not use HACCP. The results suggested that hazard identification is far from complete which in turn may lead to misjudgement of risks and preventative measures to control significant hazards. Identified parameters which may affect HACCP implementation included the lack of knowledge and expertise and adequate resources which are typified by the size of the company, customer requirements and the type of product.

HACCP

The Hazard Analysis Critical Control Point (HACCP) concept can best be described as a preventive system of control based on a series of steps taken to ensure the safety of new and processed seafood. It is a systematic approach to minimize or prevent consumer hazards which can include, according to which regulatory scheme you ascribe to, food safety, plant and food hygiene and product integrity. The HACCP approach is a seven-step system designed to assess hazards associated with potentially hazardous foods from point of receipt to shipment of finished product. The HACCP concept for inspecting seafood was recommended by the U.S. National Academy of Sciences as the desired program to redefine consumer protection. HACCP provides both the operator and inspector a total view of the process and identifies steps “critical to safety.” To review and set the stage for later discussions on the future implications and regulatory oversight of this mandatory system, the seven steps of HACCP must be carefully considered. While HACCP systems must be designed by individual manufacturers and tailored to their individual processing and distribution requirements. HACCP systems are designed and function in a manner consistent with the stated goal of preventing potentially hazardous products from reaching consumers. Having established the basis of HACCP, this paper will discuss concerns over inspection training, export certification, future research needs, the hazards and control guide, equivalency, memorandums of understanding, relationship with the National Marine Fisheries Service, appeals, non-regulatory review and federal measurement of the results of HACCP implementation. Will HACCP experiences with seafood lead to similar programs for other components of the U.S. food supply?

Putting HACCP into practice

Food manufacturers have the responsibility to protect consumers from foodborne hazards. The Hazard Analysis Critical Control Point (HACCP) method of food safety control is accepted as the best way to assure consumer safety in the production of foods. It is a preventive approach to food safety management and, in practice, requires the completion of 14 stages which result in the development, implementation and maintenance of HACCP systems. Effective use of HACCP gives food manufacturers greater confidence regarding consumer safety, compliance with legislation and ability continuously to improve food safety control.

Application of HACCP Principles in the Meat Industry: A United Kingdom Perspective

Mead, G, c.: Application of HACCP Principles in the Meat 1ndustry: a United Kingdom Perspective, Acta vet. Brno 1997.66: 117-125. Because of the rising incidence of microbial foodborne disease in the UK. particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP systems for the red meat and poultry industries are well known. but not yet uniformly applied in UK abattoirs. To monitor progress in hygiene control, the Hygiene Assessment System (HAS) has been developed for abattoirs and meat cutting plants and the basis for the system is described. In a study of beef abattoirs. there was a significant negative correlation between mean HAS scores for each premises and mean total viable counts from carcasses sampled prior to chilling. In poultry plants. cross-contamination of carcasses via processing equipment is a continuing problem. Measures to reduce such contamination have been studied with the aid of a readily identifiable marker organism. which can be introduced and followed at any stage in the process. When similar control measures were used in an attempt to reduce contamination of carcasses with naturally occurring campylobacters, a small but significant reduction in count was observed. Further possible benefits of using more hygienic processing equipment and a terminal decontamination treatment for carcasses are discussed. The use of HACCP systems in the producion of ready-to-eat meat and poultry products is considered essential for optimum pathogen control. It is not yet possible, however, to exclude Listeria fIIollocytogenes. which occurs in various niches in the processing environment. Thus. low levels of Listeria are to be expected in a proportion of ready-to-eat products and are not regarded in the UK as hazardous to consumers. Foodbome iIIness,food safety. public health Over the last decade, foodborne illness has continued to rise in the UK and new causative agents have emerged, particularly thermophilic campylobacters, Salmonella enteritidis PT4 and Listeria monocytogenes. Between 1985 and 1994, the number ofnotified cases in England and Wales for all agents rose from approximately 12,000 to 49,000 per annum. By the late 1980s, the problem had received considerable publicity and consumer concern was widespread. The British Government responded to the situation by establishing an advisory body, the Committee on the Microbiological Safety of Food. The remit of the Committee included a thorough investigation of the relationship between foodborne disease and existing practices in food production, processing and handling and the development of effective control measures. An important outcome of the exercise was the realisation that a more systematic approach was needed for the identification and control of microbial hazards in the food industry, as provided by the Hazard Analysis Critical Control Point (HACCP) system (Report 1990, 1991). It was recognised that the HACCP approach directs attention to the key factors in controlling food safety, defines both safety parameters and the action to be taken when safe limits are exceeded and provides documentary evidence of regular process monitoring. How has this modern view of food-safety control affected the UK Meat Industry? Firstly, it has highlighted the inadequacies of the traditional system of post mortem meat inspection, which focuses on visible lesions and carcass defects, but largely fails to address the public

Predictive Microbiology and HACCP

While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and determine the consequence of a microbiological hazard in food. The risk of a hazard is reduced and controlled within the HACCP framework by assigning critical control points (CCPs) to the food process. By using predictive models, ranges and combinations of process parameters can be established as critical limits for CCPs. This has the advantage of providing more processing options while maintaining a degree of safety equivalent to that of a single set of critical limits. Validation testing of individual CCPs can be reduced if the CCP models were developed with a similar food type. Microbiological as well as mechanical and human reliability models may be used to establish sets of rules for rule-based expert computer systems in an effort to automate the development of HACCP plans and evaluate the status of process deviations. Models can also be used in combination with sensors and microprocessors for real-time process control. Since HACCP is a risk-reduction tool, then predictive microbiological models are tools used to aid in the decision-making processes of risk assessment and in describing process parameters necessary to achieve an acceptable level of risk.

Another Decision-Tree Approach for Identification of Critical Control Points

Decision trees have been used as an aid to selection of critical control points as part of the development of hazard analysis critical control point (HACCP) systems. The background for those in existence is described. Another decision-tree approach that follows the logic in the IAMFES manual Procedures to Implement the Hazard Analysis Critical Control Point Approach is presented. It takes into consideration impending hazards, the effect of actions exercised at the operation in question, whether control actions should be taken at this or subsequent operations and whether the CCP will be monitored and corrections made. Further, guidelines are given for selecting an operation as a critical control point. A decision tree to aid in the evaluation of risks is presented, considering whether illness will result, the severity of the illness and the likely occurrence of this outcome, based upon epidemiologic or challenge study of related events. These decision trees provide additional tools to aid in the development of HACCP systems.

Current and emerging approaches to assuring the hygienic condition of red meats

Current meat inspection activities exclude overtly diseased animals and carcasses from human consumption, and prevent grossly unhygienic meat production practices. However, they have signally failed to reduce the incidence of enteric pathogens on meat although the transmission of such organisms from asymptomatic animals is recognized as the major health risk associated with meat. The general hygienic condition of meat will be improved only if effective Hazard Analysis: Critical Control Point (HACCP) systems can be developed for meat production, preparation and distribution processes. The development of effective HACCP systems is impeded by the uncertain commitment of managements to product improvement, the lack of defined procedures for the objective identification of hazardous practices, and the persistence of the subjective assessment of the hygienic condition of product. The development of objective procedures for hazard analysis could precipitate the resolution of the other impediments to HACCP implementation. Key words: Meat hygiene, meat inspection, hazard analysis, process control, HACCP

The role of microbiological criteria and risk assessment in HACCP

While HACCP systems focus on the identification and real-time monitoring of physical and chemical attributes at critical control points as a means of controlling foodborne pathogens, underlying these measurements are implicit or explicit microbiological criteria. An understanding of the development and proper use of microbiological criteria are critical to the development of effective hazard analysis critical control point (HACCP) plans, particularly in relation to conducting hazard analyses and establishing critical limits that impart the necessary degree of stringency in process controls. The development of improved techniques in quantitative microbial risk assessment would greatly enhance linking the microbiological criteria underlying HACCP to public health objectives.