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HACCP (Hazard Analysis Critical Control Point) – Q’s & A’s (Graded A+)
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HACCP (Hazard Analysis Critical Control Point) – Q’s &A’s (Graded A+)
HACCP (Hazard Analysis Critical Control Point) Right Ans - - the most
effective system to ensure *food safety*
- A methodical and systematic application of *science and technology* to plan,
control and document the *safe production* of foods
HACCP is a common sense approach based on... Right Ans - prevention
rather than inspection
Identify where and how (hazard analysis) a food safety problem may occur
in... Right Ans - ingredients, product, processing, storage, and shipment
*components to hazard analysis:* Right Ans - - Biological (major emphasis)
- Chemical
- Physical
we must prove that the product is _________ (critical control point - monitoring
and verification) Right Ans - *safe*
HACCP is Applicable from... Right Ans - *farm-to-fork*
In 1862, Abraham Lincoln founded... Right Ans - United States Department
of Agriculture (USDA)
USDA is responsible for... Right Ans - the safety of meat, poultry, and egg
products (*Inspection services, Survey of commodities, Research*)
The Jungle Right Ans - -Published in *1906*
-Written to expose the appalling working conditions in the *Chicago Meat
Packing Industry*
-*Mr. Sinclair's* descriptions of diseased, rotten, contaminated meat and gross
insanitary conditions shocked the public
in 1906, Congress passed... Right Ans - Meat Inspection Act and Food &
Drug Act
,Meat Inspection Act Right Ans - - requires that there be federal inspection
at production plants
- Administered by *FSIS*: Food Safety Inspection Services of USDA
- Domestic market *meats*, later expanded to include *poultry* and *egg*
products (not shelled eggs)
Food and Drug Act Right Ans - - Administered by FDA: Food and Drug
Administration (Not USDA) under Department of Health and Human Services
- Responsible for *oversight of all other foods* including shelled eggs, wild
game meats, fish, seafood, plus drugs, cosmetics, and medical devices
Meat (HACCP definition) Right Ans - Defined in 9 CFR 301.2 as the part of
the muscle of any cattle, sheep, swine, or goats which is skeletal
Poultry (HACCP definition) Right Ans - Defined in 9 CFR 381.1 as any
domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites, or squabs,
also termed young pigeons from one to about thirty days of age), whether live
or dead.
Egg Product (HACCP definition) Right Ans - Defined in 9 CFR 590.5 as any
dried, frozen, or liquid eggs, with or without added ingredients...
In 1959 *Pillsbury* worked with US Army to create... Right Ans - space
foods for NASA (the manned space program)
NASA's two concerns about space food: Right Ans - 1) *Crumbs and water
droplets* in zero gravity with
electrical equipment (Bite-sized foods and edible coatings to hold foods,
Special packaging to minimize exposure of foods)
2) *Microbiological safety*: foods are free from pathogens, parasites and
biological toxins
U.S. Army Natick Laboratories: "Modes of Failure Concept" Right Ans - -
Predict *what might go wrong* (a hazard), how, when, and where
- *Select points* in the process (critical control points) - an increased
probability of a food safety problem if the process is out of control.
,The original HACCP system Right Ans - 1971 National Conference on *Food
Protection* in Denver: *HACCP was first presented* to an audience beyond
NASA
3 principles of the original HACCP system Right Ans - 1. *Identify and
assess hazards* potential hazards throughout growing, harvesting, and
processing
2. *Determine critical control points* (CCPs) to control any identified hazard
3. *Establish systems to monitor* all identified CCPs
Botulism Outbreak Right Ans - 1971 - A deadly outbreak of botulism linked
to Bon Vivant's cold potato soup (Westchester, New York).
*New York man had died* and his wife has become seriously ill from botulism
Clostridium botulinum symptoms Right Ans - food poisoning; weakness,
trouble seeing, feeling tired, trouble speaking, weakness of the arms, chest
muscles, and legs
Botulism Outbreak in NY, causes & outcomes Right Ans - -Had *not had an
inspector* in the Bon Vivant Plant in 4 years.
-Bon Vivant soups *undercooked* and not much in the way of record keeping.
-Filed for bankruptcy in a month
Early Uses of HACCP Right Ans - - 1973 - *Training of FDA inspectors* in
the element of HACCP and *instituted HACCP inspections* of food plants
- Numerous *conferences and sessions* on HACCP including symposium at
IFT 1974
- 1970's - *Low acid canning* was first to have the concept of HACCP under
FDA.
- Late 1970's and 1985 - Decreased interest except for a few large companies
(Pillsbury, del Monte).
- On its own, *Pillsbury implemented HACCP* at all its facilities by 1974
Under FDA, HACCP came to... Right Ans - *juice and seafood*
Industry concerns of HACCP Right Ans - - HACCP as a *required regulation*
to be widely utilized
- Regulatory *access to company records*
, National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
Right Ans - - First meeting in 1988
- *Scientific advisory committee* to the Secretaries of Agriculture, Commerce,
Defense and Health & Human Services
- *encourage adaption* of the HACCP approach to food safety
NACMCF in november 1989: Right Ans - - Created *seven principles of
HACCP*
- Endorsed the use of HACCP by industry and regulators
- Provided a HACCP plan development guide for specific foods.
Jack in the Box outbreak Right Ans - 1993: *Hamburgers contaminated
with E. coli* O157:H7 infected over 700 people, killing 4 children and leaving
over 100 with permanent kidney and brain damage
Jack in the Box outbreak cause Right Ans - Believed to be caused by *meat
being contaminated by fecal material* on the harvest floor
Jack in the Box outbreak outcome Right Ans - *Jumpstarted the
implementation of HACCP* principles in the ground beef industry
first application of HACCP: ground beef Right Ans - *McDonald*
Corporation's ground beef patty producers worked with *Colorado State
University* to develop and teach a HACCP plan to beef packers
Top CCPs addressed by McDonalds & CSU Right Ans - -Skinning
-Eviscerating
-Final Washing
-Chilling and Fabricating
-Storing and Distribution
1996: Final Rule announced by FSIS-USDA Right Ans - *list four essential
elements* to reduce the contamination of meat & poultry and the risk of
foodborne illness
four essential elements listed: Right Ans - 1. Plant's use of Sanitation
Standard Operating
Procedures (*SSOPs*)
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