Generic HACCP Model for Thermally Processed Commercial

More documents

Recommendations

Info

Appendix 3 FOOD SAFETY HAZARDS BEING CONTROLLED IN HACCP PROGRAM PHYSICAL CHEMICAL BIOLOGICAL Glass Allergens Cross-Contamination Metal Animal Drug Residues - Post-Cooked Other Foreign Materials Cleaning Compound Pathogens Residues - Raw Ingredients Illegal Residues/Pesticides - Raw Storage - Packaging Materials Zoonotic Disease - Raw Ingredients Parasites - Shipping Containers Decomposition Natural Toxins Unapproved direct or indirect food or color additives 60
Appendix 4 Hazard Analysis: Thermally Processed/Commercially Sterile The attached information was prepared for products covered under the process: Thermally Processed/Commercially Sterile. The literature search focused on foodborne illnesses and processing problems associated with thermally processed, commercially sterile canned products. The sources listed in this bibliography were gathered primarily on a search of databases (e.g., Food Science and Technology Abstracts, Agricola, and Medline) on CD-ROM. Bound abstracts, such as the Food Safety and Technology Abstracts and the Bibliography of Agriculture, also could be used. References cited in scientific journal articles are another source of material. A 1971 finding of botulinum toxin in canned chicken vegetable soup and the death in 1974 of one person from botulism attributed to a product canned under USDA inspection prompted the revision of the canning regulations for meat and poultry. The new regulations were based on a HACCP concept - identifying critical control points setting critical limits, monitoring procedures, recordkeeping, and defining corrective actions for processing deviations or production errors, such as inadequate can seams. The scientific literature review emphasizes foodborne illnesses associated with thermally processed, commercially sterile product and the types of spoilage that result from processing or production problems. The attachment, "Incidents of Foodborne Illnesses from Thermally Processed, Commercially Sterile Canned Products," lists scientific journal articles on foodborne illnesses attributable to thermally processed, commercially sterile foods. The incidents of foodborne illness are not confined to commercially processed products but include illness resulting from improper home canning. The processing deviations (hazards), such as inadequate heating or control of acidity, which occur in home-canned product are similar to those which occur in a commercial environment. The extent sources, severity, and type of foodborne illness due to canned product is readily apparent from these references. These references also indicate the importance of controlling and monitoring canning procedures. The list of references under "Product Spoilage in Thermally Processed, Commercially Sterile Food Products" include spoilage of product resulting from underprocessing, post-process leakage contamination, or growth of thermophilic organisms, usually the result of storage at temperatures above 113þF. Underprocessing can be the result of inadequate time or temperature in retorting or poor control of a critical factor, such as pH. Post-process leakage contamination and thermophilic spoilage result from a break in the production process rather than failure in the process schedule. Can defects, such as dents, may affect the integrity of the can seams which may cause leaker spoilage. While thermophilic spoilage does not represent a potential health hazard, post-process leaker spoilage may result in the growth of gas-forming anaerobes, such as C. botulinum. In addition to microbial spoilage, various physical and chemical contaminants may represent 61
Page 2 and 3:
Table of Contents Introduction. ...
Page 4 and 5:
Incidents of Foodborne Illnesses fr
Page 6 and 7:
Principle No. 6: Establish effectiv
Page 8 and 9:
1 following the production steps in
Page 10 and 11:
The generic models use examples of
Page 12 and 13: are: If so, proceed to the categori
Page 14 and 15: e prevented, and actions to be take
Page 16 and 17: Preparing Your HACCP Plan Assemble
Page 18 and 19: PROCESS DESCRIPTION PROCESS CATEGOR
Page 20 and 21: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 23 and 24: Hazard Analysis/Preventive Measures
Page 25 and 26: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 27 and 28: CCP DETERMINATION (A CRITICAL CONTR
Page 31 and 32: HACCP Plan Form The HACCP Plan Form
Page 33 and 34: HACCP PLAN PROCESS CATEGORY : THERM
Page 43 and 44: PROCESS CATEGORY DESCRIPTION PROCES
Page 45 and 46: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 48 and 49: Hazard Analysis/Preventive Measures
Page 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53: CCP Determination Form The Critical
Page 58 and 59: critical limits, records for the ha
Page 62: Appendix 1 - List of Process Models
Page 67 and 68: Incidents of Foodborne Illnesses fr
Page 69: increase during storage. Osherhoff,
Page 72 and 73: of low-acid canned foods by mesophi
Page 74 and 75: control in foods. Food Control 3(3)
Page 76 and 77: Physical and Chemical Contamination
Page 78 and 79: samples of meat or sea-food, none e
Page 80 and 81: Sources for Epidemiology of Foodbor
Page 82 and 83: Physical and Chemical Contamination
Page 84 and 85: 1. Is the food commercially sterile
Page 86: 1. Can employee health or personal
show all

Generic HACCP Model for Thermally Processed Commercial

Create successful ePaper yourself

Delete template?

Save as template?