HACCP should be incorporated as a qual-
ity assurance (QA) function and as a system-
atic approach to hazard identification, risk
assessment, and hazard control in a food
processing and/or foodservice facility, and
distribution channel to ensure a hygienic
operation. Potential product abuse should be
considered, and each stage of the process
should be examined as an entity and in rela-
tionship to other stages. The analysis should
include the production environment as it
contributes to microbial and foreign material
contamination.
HACCP offers benefits to the regulator,
processor, and consumer. The regulator and
processor are provided with a history of the
operations and can concentrate on compo-
nents related to controlling hazards. Through
monitoring of critical control points (CCPs),
both can evaluate the effectiveness of the con-
trol methods. Furthermore, the processor can
control the operation on a continuous basis
and prevent hazards, instead of reacting to
what has already happened. Ultimately, the
consumer benefits through access to a prod-
uct manufactured under conditions where
hazards have been identified and controlled.
At the CCPs of a sanitation process, spec-
ifications must be established and monitored
to verify that the procedure meets estab-
lished criteria to be posted for review by the
supervisors and employees and can be used
to stress the importance of monitoring and
conforming with guidelines.
Monitoring must encompass systematic
observation, measurement, and recording
of the significant factors for the prevention
or control of hazards. It must be followed up
to correct any out-of-control processes or to
bring the product back into acceptable limits
before startup or during the operation. The
procedures should define the acceptable per-
formance of a process and should describe
how process deviations should be handled.
Bauman (1997) suggested that because spec-
ifications for producing a product will con-
tain points critical to safety and some critical
to quality, it is important that these not be
blended together so that plant people will
not confuse them.
Although HACCP was implemented by
the industry, this program has been moni-
tored by regulatory agencies. The Food and
Drug Administration (FDA) has adopted
the HACCP philosophy because this systems
approach allows it to utilize its resources
more efficiently. This program provides man-
agement with tools to protect the consumer’s
health.
A major target of HACCP is Listeria
monocytogenes. HACCP can help prevent
the growth ofL. monocytogenesbecause it
requires steps to confirm the effectiveness of
this concept. Samples should be taken from
the food facility environment and product
lots, to confirm that the control measures are
effective.L. monocytogeneshas been consid-
ered to provide the greatest hazard through
environmental contamination. Therefore,
most samples are tested from environmental
sources. Environmental samples should be
taken from ceilings, floors, floor drains,
water hoses, equipment surfaces, and others
on a random basis. Floor drains, which can
carry organisms from a large area, should be
tested routinely, using a rapid microbial
method, such as immunoassay technology.HACCP development..............................................................................
According to a publication from the
National Advisory Committee on Microbio-
logical Criteria for Food (1997), common
prerequisite programs may include, but are
not limited to:- Facilities. The facilities should be
located, constructed, and maintained
according to sanitary design principles.
The Role of HACCP in Sanitation 101