HAACP

The basis for FDA’s seafood inspection program

Pioneered in 1960s by nut-and-bolt maker to minimize the number of non-conforming products

The food and drug administration adopted a food safety program. Developed 40 years ago By Dr. Howard Bauman of Pillsbury Company For astronauts. FDA now applying it to seafood

Management tool used to protect food against:
–Biological hazards
–Chemical hazards
–Physical hazards

Designed to minimize the risk of food safety hazards : NOT a zero-risk system

Adopted by:
–Codex Alimentariusof the U.N.
–European union
–Canada

FDA has incorporated HACCP into the food code for food service operations

Seven Principles

• Conduct Hazard Analysis
• Determine Critical Control Points(CCPs)
• Establish Critical Limits(CLs)
• Monitor CLs at each CCP
• Establish Corrective Actions
• Establish Verification Procedures
• Establish Record-Keeping and Documentation Procedures

A critical control point (CCP) is a point, step, or procedure in a food process at which control can
be applied. As a result, a food safety hazard can be Prevented, Eliminated, or Reduced to an acceptable level

Critical Limits - The maximum or minimum value, to which a physical, biological or chemical hazard

Represents the boundaries that are used to ensure that an operation produces safe products. If the process moves outside the critical limit, it means the process is out of control

CCP verification activities
–Calibration of monitoring devices
–Calibration record review
–Targeted sampling and testing
–CCP record review

Four records are REQUIRED by 21 CFR part 123:
–HACCP plan and supporting documentation used to develop plan
–Records of CCP monitoring
–Corrective action records
–Verification records

Import from countries with a memorandum of understanding (MOU) or
Implement verification procedures–Have and implement written verification procedures that ensure products offered for sale are not adulterated

FDA recommends adopting a Sanitation Standard Operating Procedures (SSOP) plan

Eight Key Sanitation Conditions and Practices:

• Safety of water
• Condition and cleanliness of food-contact surfaces
• Prevention of cross-contamination
• Maintenance of hand-washing, hand-sanitizing and toilet facilities
• Protection from adulterants
• Labeling, storage and use of toxic compounds
• Employee health conditions
• Exclusion of pests