HACCP

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Chapter 2 • Traceability and product recalls: Procedures should be in place to ensure that raw material and finished products are coded and identified properly in order to trace the product backward (from receipt) and forward (into distribution). Traceability procedures are required by the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (Bioterrorism Act). A product recall system should also be in place so that products can be removed from the marketplace quickly when necessary. Recall procedures can be found in Code of Federal Regulation (CFR) 21, Part 7, Enforcement. • Preventive maintenance: Facility and equipment often require routine maintenance before problems develop. Preventive maintenance schedules and procedures should be established and documented using manufacturer and other information as needed. Finally, there are a number of requirements that are also considered prerequisite programs that a processor should know (Slide 7). This course cannot discuss all prerequisite program in detail. Depending on the product or business, there will be additional compliance requirements that apply to the foods being processed. Slide 7 Other requirements that are considered prerequisite programs: • Local regulations • Food defense and biosecurity requirements – Department of Homeland Security (DHS) • Allergen labeling requirements – Food Allergen Labeling and Consumer Protection Act of 2004 • Country of origin labeling (COOL) requirements – 2002 Farm Bill • Nutritional labeling – Nutritional Labeling and Education Act, 1994 (NLEA) Requirements • Regulatory food standards • Procedures to guard against economic fraud There may be specific state or local code requirements for food processing establishments in your area that specify where your operation should be located, and how it is constructed and maintained. You may also need to obtain specific permits or licenses from state or local authorities. There may be product-specific requirements for nutritional and allergen labeling. If the product is being imported, it is necessary to meet the requirements in the Bioterrorism Act. FDA Eight Key Sanitation Areas 10 FDA’s seafood <strong>HACCP</strong> regulation focuses on eight key areas of sanitation (Slide 8). These eight areas of sanitation are derived from the GMPs (see Appendix 3). FDA’s seafood <strong>HACCP</strong> regulation does not require that SCPs program be written. However, FDA requires that these eight key areas of sanitation be monitored and that the results be recorded along with any corrections for deficiencies.
Prerequisite Programs Slide 8 Eight key areas of sanitation: 1) Safety of water 2) Condition and cleanliness of food contact surfaces 3) Prevention of cross contamination 4) Maintenance of hand washing, hand sanitizing and toilet facilities 5) Protection from adulterants 6) Labeling, storage and use of toxic compounds 7) Employee health 8) Exclusion of pests Not all of these eight areas may be relevant to all processing facilities. For example, a processor that receives frozen fish, stores it frozen and ships it frozen may not need to address the condition and cleanliness of food contact surfaces. Monitoring is not required for those key areas that are not relevant. The eight key areas were designed to include those aspects of the GMPs that are most likely to have an impact on the product safety. A general description of each of the eight key areas of sanitation is provided below. 1) Safety of water: Water (and ice) that contacts food or food-contact surfaces shall be of safe and of sanitary quality (Slide 9) • Source of water, and the plumbing system that conveys it to the building must provide a safe supply. For companies using a municipal water source for processing and making ice, the water treatment authority is responsible for safety of source and conveyance to the building. Documents must include annual water quality tests from the water authority. Companies using private water systems (e.g. wells), are directly responsible for adequate monitoring and documentation of the safety of the water source. Municipalities can provide guidance. • Protection of water used for food and food manufacturing must prevent contamination from potential cross connections and backflow. To ensure water is safe, cross-connections must be prevented. There must be no cross connection or backflow potential between the water supply and piping for wastewater or sewage. Slide 9 1) Safety of water: • Source and treatment of water that comes in contact with food or food contact surfaces • Water used in the manufacture of ice • Cross connections between potable and non-potable water supplies 11
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Chapter 12 The Seafood HACCP Regula
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The Seafood HACCP Regulation Regula
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Slide 5 How the Hazards Guide Steps
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Appendix 1 FDA’s Seafood HACCP Re
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Appendix 2 HACCP Worksheets Workshe
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets HACCP Plan Form CC
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Appendix 3 (f) Food means food as d
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