1. Warm-Up In your journal, write a minimum, 5 sentence paragraph that describes what you just watched in the video.

2. HACCP & FOOD SAFETY Spring 2012

3. What is HACCP? HACCP is an acronym for : Hazard Analysis Critical Control Point Scientific, rational, systematic approach for the identification, assessment and control of hazards Used in all food processing facilities – Also used in other industries

4. History of HACCP Conceived by NASA, over 30 years ago Worked with U.S. Army Laboratories & Pillsbury Company Originally developed to focus on food safety hazards Now a model not only to assess risks, but now used for risk control

5. History of HACCP Traditionally: – Spot checks on manufacturing conditions – Random sampling of final product More reactive than preventative Less efficient than new HACCP system

6. Why use HACCP? 2 goals: – Help prevent known hazards – Reduce the risks that they will occur at any point in the process Execute 7 core actions

7. Step 1 in HACCP Conduct a Hazard Analysis Identify all hazards and their control measures 3 types: – Biological – Chemical – Physical

8. Step 2 in HACCP Determine the Critical Control Points Points in food’s production- from raw until it gets to the consumer- at which the potential hazard can be controlled or eliminated Examples: – Cooking – Cooling – Packaging – Metal detection

9. Step 3 in HACCP Establish Target Levels and Critical Limits Examples: – Minimum times required to kill microorganisms – Maximum temperature to store finished product

10. Step 4 in HACCP Establish System(s) to monitor CCP’s Determine: – How to check – Who will check – When will it be checked/ how often

11. Step 5 in HACCP Establish appropriate Corrective Action Plan for each CCP What to do when a critical limit has not been met Example: – Reprocessing or disposing of food if the minimum cooking temperature is not met

12. Step 6 in HACCP Establish Procedures to verify that the HACCP system is working effectively Examples: – Testing time/temperature recording devices – Manually using a thermometer – Visual inspections

13. Step 7 in HACCP Establish Documentation concerning all procedures and keep Records of their application Includes: – Records of all hazards and their control methods – Monitoring of safety requirements and action taken to correct potential problems – Initials!!!

14. Barcoding = Record Keeping

15. Advantages of HACCP Focus on identifying and preventing hazards from contaminating foods Based on sound science Permits efficient and effective government oversight Places responsibility for ensuring food safety appropriately on food manufacturer or distributor Helps food companies compete more effectively in the world market

16. Summary Goal of proper processing and handling is to: Keep microbial loads to a minimum to provide safe, high-quality food Ensure food is free from chemical and physical contamination Ensure that all potential problems are recognized and monitored as a prevention method before someone gets sick!