TAMU FSTC 326 - DASC 326 Outline 9 HACCP Sanitation (6 pages)

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DASC 326 Outline 9 HACCP Sanitation



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DASC 326 Outline 9 HACCP Sanitation

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Pages:
6
School:
Texas A&M University
Course:
Fstc 326 - Food Bacteriology
Unformatted text preview:

Hazard Analysis Critical Control Points and Plant Sanitation I HACCP Systematic evaluation of the entire food processing continuum identification of critical points for control to be exerted development of responses to loss of control and systems for monitoring control and reestablishing control when lost1 pg 497 506 A HACCP is proactive develop safe foods by identifying likely risks hazards prior to production and establishing processes to control eliminate the threats to food safety presented by these risks 1 Biological microorganisms foodborne pathogens 2 Chemical toxins foreign compounds 3 Physical foreign matter glass steel wood B Prerequisite programming activities that have positive impact s on product safety even if not directly not part of HACCP 1 Examples a Ingredient supplier microbiological specifications of ingredients b Grounds facility maintenance c Employee training hygiene d Sanitation schedules process of sanitizing e Good Manufacturing Practices GMP utilization www fda gov 2 Mandatory HACCP use a Processed pasteurized juices 2001 Final Rule FDA 5 log cycle process required for target pathogen e g apple cider E coli O157 H7 b Seafood 1995 c Meat poultry fresh and processed 1996 9 CFR 304 3 Voluntary Dairy NCIMS voluntary HACCP plan C 7 principles of HACCP processing of foods 1 Perform a hazard analysis of process identifying risks throughout process 2 Identify critical control points CCPs 1 For more info visit www cfsan fda gov lrd haccp html 1 a CCP1 Required to ensure hazard control b CCP2 Required to minimize possible hazard threat 3 Establish critical limits for CCPs prescribed tolerances met to ensure CCP controls hazard 4 Establish monitoring procedures to regularly observe processing of foods within limits of CCP or to identify when process goes outside of CCP 5 Define corrective action s needed for CCPs when loss of control occurs to bring process back into control 6 Establish verification procedures to ensure proper adherence to HACCP plan and effectiveness of HACCP plan to produce safe product a Verification procedures not including monitoring that determine the validity of a HACCP plan to produce intended product safety and ensure HACCP plan parameters are consistently achieved 1 End product testing 2 Lot sampling at stages throughout b Validation verification focused on collecting and evaluating scientific technical data for the development of a process capable of producing desired required level of product safety 1 Scientific peer reviewed published research articles 2 Letters from qualified scientists providing evaluation of process efficacy 3 In house or contracted scientific studies quantifying the risk reduction gained by processing measures 4 Constant monitoring and use interpretation of microbial indicators 7 Establish record keeping procedures to document HACCP plan adherence and product safety according to HACCP II Plant Cleaning and Sanitation Processing environments require routine cleaning and sanitation to maintain aseptic processing environment and minimize risk of crosscontamination of product with spoilage or pathogenic microorganisms A Cleaning and sanitation go hand in hand 2 1 Incomplete cleaning potential for food residues to remain on processing surfaces 2 Ineffective sanitation will slowly result in increased numbers of surfacecontaminating microbes leading to increased contamination of processed product 3 Sanitation cannot overcome negative impacts of ineffective cleaning 4 Cleaning alone is not sufficient to result in substantial reductions of various microbes optimal results achieved when both cleaning and sanitation are employed B Cleaning IS NOT sanitation 1 Cleaning process of removing food residue from processing surfaces by the use of water heated pressurized and process appropriate detergents a Removal of gross soils with water rinsing b Application of detergent to loosen and suspend fats breakdown and release protein c Scrubbing to dislodge d Rinsing of fine soils and suspended fats from surfaces 2 Sanitation treatment of food contact surfaces and or process environment with sanitizers to destroy vegetative pathogenic microbes and reduce the numbers of other contaminating microbes significantly a Chemical sanitizers 1 Chlorine Oxidizing agent used commonly to disinfect surfaces in various food processing operations a Chemical forms i Hypochlorite NaOCl hypochlorous acid HOCl ii Chlorite NaO2Cl iii Chlorine Dioxide ClO2 gaseous form b Food contact applications i Produce surface decontamination processing water disinfection ii Poultry carcass chiller water carcass rinse iii Meat carcass disinfection not commonly used versus organic acids hot water steam c Mechanism oxidizing molecule 3 i Membrane components phospholipids membrane proteins ii Protein enzyme degradation denaturation iii Sporicidal spore coat extraction cortex breakdown d Limitation reactive with organic matter reduces antimicrobial sanitizing activity i Susceptible to large content of food organic matter ii ClO2 less sensitive to organic load 2 Iodine and iodophors commercial solutions often contain iodine and surfactant s a Not as widely used for sanitizing purposes versus chlorine b More effective at acid pH c Attacks membrane components similar mechanisms of activity as chlorine compounds 3 Quaternary ammonium compounds QACs formed by reaction of tertiary amine with quaternizing compound surfactant type molecules a Nitrogen with 4 covalently linked alkyl groups b Net cationic charge c Mechanism cationic surfactants most effective at alkaline pH i Reduction in surface tension removal of lipids ii Denaturation of protein iii Metabolism deregulation d Foodborne microbial sensitivities i Gram positives more sensitive than Gramnegatives ii Fungicidal 4 Ozone O3 gaseous oxidizer a More powerful oxidizing capacity than chlorine used primarily in water disinfection b Decomposes completely but highly reactive and unstable difficult to guarantee consistent delivery of active molecule 4 c GRAS status d Bubbled into water e Foods 1 5 ppm is effective in water applications i Wash water ii Produce surface disinfection e g apples iii Bottled water 5 Hydrogen peroxide H2O2 oxidizer produced by some aerobic microbes during aerobic respiration metabolic intermediate degraded enzymatically by catalase to molecular oxygen O2 and water a Sterilant for food contact surfaces packaging materials b Some application for meat produce c Concern over bleaching potential non


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