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
Food Bacteriology Documents

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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



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