Hazards in HACCP

Definiton:
Condition or contaminant in
food that can cause illness
or injury

Introduction to Food Safety Haza

Biological
Bacteria
Viruses
Parasites

Chemical
Allergens
Pesticides
Sanitizers
Antibiotics
Additives
Naturally
occurring

Physical
Glass
Plastic
Metal
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Biological Hazards

Biological Hazards:
Pathogenic Bacteria
Most spoiled foods DO NOT present a
health risk
Not all food APPEARING normal is safe
to eat
Need to control microorganism
GROWTH (infective doses) Differ with
different organisms. Can be 10, can be
1000s.

Food infection :
live pathogens are swallowed
that grow in the body (dose) (e.g.,
Listeria, Salmonella, Vibrio)
Food Intoxication :
pre-formed toxins are
swallowed (e.g., botulism and staph
toxins)

Bacteria
Bacteria (other than viruses) need:
Food
Water
Proper

temperature
Air, no air, minimal air
Proper acidity
Time to grow

Salmonella spp.

Pathogenic Bacteria
Bacillus cereus
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum (Type E)
Pathogenic E. coli (E. coli O157H:7)
Listeria monocytogenes
Salmonella spp. (S. typhimurium, S. enteriditis)
Shigella spp. (S. dysinteriae)
Staphylococcus aureus
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica

Biological Hazards - Parasites

Roundworm

Tapeworm

Anisakis simplex

In seafood, parasitic worms in fish

consumed RAW are a food safety hazard,
otherwise considered filth
Controlled by freezing (-20oC @ 7 days;
-35oC @ 15 h; -35oC until solid, then
store 20oC @ 24 h)
Controlled by cooking

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Viruses
Need suitable host in which to grow
Do not require food, air, water to survive
Spread via poor hygiene - fecal/oral
Infect living cells, species specific, reproduce
inside host cell
Do not cause spoilage
Survive in human intestines,
water or food for months
Heat resistant
Examples: Hepatitis A, Norovirus Eating
raw, steamed clams, oyster products,
sewage, and unapproved waters
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Chemical Hazards

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Naturally Occurring

Scombrotoxin/Histamine

Ciguatera toxin (tropical/subtropical)toxic algae (barracuda, amberjack,

horseeye jack, king mackerel, groupers
and snappers

Shellfish toxins/Marine biotoxins- toxic

algae

Paralytic

shellfish poisoning (PSP)

Diarrhetic shellfish poisoning (DSP)
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)/Domoic
Acid

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Intentionally Added
Food Additives
Direct

(allowable limits under GMPs)

Preservatives

(e.g., nitrites & sulfiting

agents)
Nutritional additives (e.g., niacin)
Color additives (e.g., FD&C Yellow #5)

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Unintentional Additives
Agricultural

chemicals (e.g.,
pesticides, fungicides, herbicides,
fertilizers, antibiotics/drug residues
and growth hormones)

Cross-contaminating

food
allergens from inadequately cleaned
shared processing equipment

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Physical Hazards
Any potentially harmful extraneous
matter not normally found in food
Glass
Wood
Stones
Metal
Plastic
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HACCP

HACCP IS
NOT A
STAND
ALONE
PROGRAM

GMP SSOP
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GMPs vs. SSOPs

GMPs

define the measures used to keep food

sanitary and defines general hygiene measures.
(CFR TITLE 21, PART 110)
Proper practices for safe and sanitary handling of
foods
Applicable to any food industry
Basis for sanitation part of the Seafood Regulation

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8 Key Conditions of GMPs

1. General maintenance of physical facilities
2. Cleaning and sanitizing of equipment and utensils
3. Storage and handling of clean equipment and
utensils
4. Pest control
5. Proper use and storage of cleaning compounds,
sanitizers, and pesticides
6. Employee training
7. Plant design
8. Quality assurance assessment-Traceability and
recall
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GMPs vs. SSOPs (cont)

SSOPs or SCPs

describes procedures
used to accomplish sanitary food handling and
general hygiene practices.
Monitoring and corrective action records
required

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8 Key Conditions of Sanitation

1. Safety of water (source and in-plant; includes

ice).
2. Condition and cleanliness of food-contact
surfaces (gloves, garments etc).
3. Prevention of cross-contamination
(employee practices/handling; separation of raw
and cooked product; plant design movement
of product and people; handwashing)
4. Maintenance of hand-washing, handsanitizing and toilet facilities.
5. Protection from adulterants.
6. Labeling, storage and proper use of toxic
compounds.
7. Employee health conditions.
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8. Exclusion of pests.

Differentiating HACCP and Sanitation Control Procedures

Hazard

Control

Type of
Control

Control
Program

Histamine

Time & temperature of

scrombroid fish

Product specific

CCP

Pathogen Survival

Time & temperature for

smoking fish

Processing step

CCP

Contamination with
pathogens

Wash hands before touching

product

Personnel

Sanitation

Contamination with
pathogens

Limit employee movement

between raw and cooked
areas

Personnel

Sanitation

Contamination with
pathogens

Clean and sanitize food

contact surfaces

Plant
environment

Sanitation

Chemical
contamination

Use only
food-grade grease

Plant
environment

Sanitation
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Electronic Resources
USDA Fish and Fishery Products Hazard and Control Guide:
Http://vm.cfsan.fda.gov/~dms/haccp-2.html
USDA HACCP training programs and resource database:
Http://www.nal.usda.gov.fnic/foodborne/haccp/index.shtml
Food and Drug Administration HACCP information:
Http://vm.cfsan.fda.gov/~lrd/haccpsub.html
Seafood Network information center:
Http://www-seafood.ncdavis.edu
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THANK YOU FOR

ATTENSION !

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Good Manufacturing Practices

Deal with contamination

by people
by food materials
By the processing water
by packaging materials
by hazardous materials
by miscellaneous materials/ETP

General Employee
Hygiene

Hygiene
All employees working in direct contact with
food, food contact surfaces and food
packaging must conform to hygienic
practices. This protects against food
contamination by microorganisms or
unwanted material.

Prevent contamination
Careless employee practices can cause
product contamination.
The best way to avoid contamination is
to prevent it.

How do we prevent
contamination?

Any behavior that could result in food

contamination such as eating, use of
tobacco, chewing gum or other
unhygienic practices, is not allowed
in food handling areas

Hygiene and Communicable

Diseases
clothing
hair
personal habits
hand washing
personal effects and
jewelry

illness and disease

injuries
visitors
training

Production employees

Bathe daily
No perfume, aftershave, fragrant creams
No jewellery
No false nails or nail polish
Fingernails should be trimmed short
Use metal detectable bandages covered with
gloves
No eating, drinking or chewing gum

Clothing
Everyone must wear pants and covered sleeves.
Separate shoes (no open toes or high heels) are
to be worn in the factory.
Personal belongings and street clothing must be
stored in locker rooms.

Illness
Doctors certificate on hiring
Inform your supervisor or HR if you are ill with
symptoms that could contaminate ingredients or
products
No medication allowed in factory
Ensure that a clean bandage covers any open
wounds

Hand washing

All employees must wash their hands thoroughly:

when they enter food handling areas
before starting work
after handling contaminated materials
after breaks
after using toilet facilities

Food Handling Practices

Personnel
Do not leave gloves, masks, etc. lying
around while on break or at shift end.
Crates, boxes, containers or buckets must not
be placed directly on the floor.
Store brooms and dust pans at stations
provided.

Product
Keep hand contact with ingredients to a
minimum.
Check ingredients for expiration dates to
ensure that fresh ingredients are used.
Cooling product should always be kept
covered.

Equipment, containers and utensils

Ensure that all containers, including those

holding rework, are properly labelled and are
kept covered.
Use white or brown
containers to store
ingredients and rework.

Use gray
containers for
garbage. Garbage
containers must
be kept covered.

Cloths

Use white cloths to

wipe hands regularly
and dispose of soiled
cloths immediately. No
moist cloths are to be
left in the production
area.

Use yellow cloths to

clean the floor and
objects (e.g. step
stools) that come into
contact with the floor.

Utensils
Scrapers for moulds and tabletops are not to
be used on the floor.
Production equipment/utensils must be
thoroughly cleaned and sanitized with alcohol
after use.

Premises
Keep unscreened doors and windows closed.
Report any pests or evidence of pests such as
flies, insects, mice droppings.

Equipment
Return tools and attachments to their proper
place after use.
Check product surfaces before starting
equipment. Remove any foreign objects or
dirt.
Replace brushes that lose bristles.

Personnel Practices
Do not lean, sit or step on product surfaces.
Do not handle ingredients or products with either
cut or infected hands.
Do not engage in horseplay.
Keep hand contact with ingredients and product
to a minimum.

Sanitation
Keep contact surfaces clean and free of
contamination from tools, cords, cleaning
utensils, machine parts, lubricants and
paper.
Clean all spills promptly.
Keep everything off the floor and the area
clean and floors swept.

Work areas should be cleaned regularly

throughout the shift.
Keep your immediate working area swept or
dust mopped. Wipe or mop up spilled liquids
promptly.
Scrape the floor around the work area after
completing a job.
Leave your work area clean at the end of your
shift.

Receiving and Storage

Ensure that all pallets and materials are kept
at least 18 away from the walls.
Inspect torn bags and boxes and then repair if
appropriate.
Brush off bags and boxes before opening
them.
Store ingredients and products at the
appropriate temperature.

Receiving & Storage

Use ingredients in the proper rotation (oldest
stock first)
Handle ingredients or products carefully to
avoid spilling
Do not return products or ingredients to the
production line after they have touched the
floor or any other surface that is not clean.

Maintenance and Repairs

Ensure area is segregated from production by
use of tarps.
Do not leave maintenance supplies in the
product zone.
Return all tools and attachments to their
proper place after use.
Ensure the production area is clear of all tools
and hazards before production starts

Retail store
Monitor and maintain proper temperatures
Rotate ingredients using FIFO and check for expired
items.
Check best before dates and the quality of the food
before using.
Refrigerate cold foods immediately upon receipt.
Sanitize equipment, cutting boards, work surfaces
and utensils.
Always wash hands after handling money.

Visitors to Production Areas

Should always be accompanied.
Must be appropriately dressed - hair
coverings, booties over street shoes,
gloves, sleeve covers, etc.