Lecture 15 The HACCP Concept 1 - Hazard Analysis Critical...

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H azard A nalysis C ritical C ontrol P oint System HACCP
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HACCP HACCP A systematic approach to the identification, evaluation and control of food safety hazards
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HACCP HACCP Provides a view of the entire process and identifies points critical to the safety of the product.
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HACCP HACCP “Is a procedure to design safety into the product and the process by which it is produced.” Dr. William Sperber, Cargill, Inc.
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Origin of HACCP The Pillsbury Company, U.S. Army Natick Laboratories and NASA developed HACCP in response to the food safety requirements for production of foods for the space program.
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The HACCP Approach HACCP assures food safety by establishing control over the process, raw materials, the environment and the people, rather than by conducting extensive destructive tests of end product and raw materials.
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End-Product Testing Ineffective Sampling and Testing for Salmonella Assume 1 out of 1000 contamination rate, and 60 samples tested. >94% probability of accepting the lot!
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Original HACCP Principles Identification and assessment of hazards associated with growing/ harvesting to marketing/preparation. Determination of critical control points to control any identifiable hazard. Establishment of systems to monitor critical control points.
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Early Uses of HACCP FDA trained inspectors in the elements of HACCP and conducted HACCP inspections. FDA low-acid and acidified canned food regulations (21 CFR 113; 21 CFR 114) were based upon HACCP-like concepts. A few large food companies used HACCP systems in the ‘70s.
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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients National Academy of Sciences, 1985
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1985 NAS Report Provided a
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Lecture 15 The HACCP Concept 1 - Hazard Analysis Critical...

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