Fundamental Food Microbiology, Third Edition - Fuad Fathir

552 FUNDAMENTAL FOOD MICROBIOLOGY
4. Principle 4
The CCP used for a specific food production must be monitored to determine whether
the system is effective in controlling the hazards. The monitoring can be continuous,
such as in case of heat treatment (temperature and time) of a product. If continuous
monitoring cannot be adopted for a processing condition, it can be done at reliable
intervals. The interval for a food production has to be developed on a statistical basis
to ensure that the potential hazards are under control. Most online monitoring is
done by rapid chemical and physical methods. Generally, microbiological methods
are not effective because of the long time required for testing. However, some current
methods, such as the bioluminescence method, could be effective under some conditions.
All results of monitoring must be documented and signed by persons doing
the monitoring as well as by an official of the company.
5. Principle 5
In case a deviation from the present HACCP plan is identified from the monitoring
system in a food production operation, effective corrective actions must be taken to
assure product safety. The corrective actions must demonstrate that it is effective in
controlling the potential hazards resulting from the deviation of CCP. The deviations
as well as the specific corrective measures for each must be documented in the
HACCP plan and agreed on by the regulatory agency before applying the plan. Also,
the product produced by the new plan should be placed on hold until its safety has
been ensured by proper testing.
6. Principle 6
Records of the HACCP plan developed for a specific food production should be
kept on file in the plant. In addition, documents of CCP monitoring and any deviation
and corrective procedures taken should be kept at the establishment. If necessary,
the records must be made available to the regulatory agencies.
7. Principle 7
Verification systems should be established to ensure that the HACCP system developed
for a specific food production system is working effectively to ensure safety
to the consumers. Both the food producer and the regulatory agency have to be
involved in the verification of the effectiveness of the HACCP in place. Verification
methods include testing samples for physical, chemical, sensory, and microbiological
criteria as established in the HACCP plan. The NACMCF adopted guidelines for
HACCP and its application. In it, the wording of the seven principles was condensed
and the meanings kept unchanged. It also provided the specific definition of terms
such as hazard, verification, and validation; included sections on prerequisites, training,
implementation and maintenance; and gave a detailed explanation of the application
of the HACCP program. 4