Principles of Food Sanitation

that underlie the HACCP concept include an
assessment of the inherent risks that may be
present from harvest through ultimate con-
sumption. It is necessary to establish critical
limits that must be met at each CCP, appro-
priate monitoring procedures, corrective
action to be taken if a deviation is encoun-
tered, record keeping, and verification activ-
ities. The following discussion indicates the
seven basic principles of HACCP and gives a
brief description of each.

1.Conduct a hazard analysis through the

identification of hazards and assessment

of their severity and risks by listing the

steps in the process where significant haz-

ards occur and describing preventive

measures.This step provides for a sys-

tematic evaluation of a specific food and

its ingredients or components to deter-

mine the risk from hazardous microor-

ganisms or their toxins. Hazard analysis

can guide the safe design of a food

product and identify the CCPs that

eliminate or control hazardous microor-

ganisms or their toxins at any point dur-

ing production. Hazard assessment is a

two-part process, consisting of charac-

terization of a food according to six haz-

ards followed by the assignment of a

risk category based upon the characteri-

zation.

Ranking according to hazard characteris-
tics is based on assessing a food in terms of
whether: (1) microbially sensitive ingredients
are contained in the product, (2) the process
contains a controlled processing step that
effectively destroys harmful microorganisms,
(3) a significant risk of postprocessing con-
tamination with harmful microorganisms
or their toxins exists, (4) a substantial poten-
tial exists for abusive handling in distribu-
tion, in consumer handling, or in preparation
that could render the product harmful when
consumed, or (5) a terminal heat process

after packaging or cooking in the home

exists.

Ranking according to these characteristics

results in the assignment of risk categories.

According to the National Advisory Com-

mittee on Microbiological Criteria for Foods

(1997), the risk categories are utilized for rec-

ognizing the hazard risk for ingredients and

how they must be treated or processed to

reduce the risk of the entire food production

and distribution sequence.

The hazard assessment procedure should be

conducted after the development of a working

description of the product, establishment of

the types of raw materials and ingredients

required for preparation of the product, and

preparation of a diagram for the food produc-

tion sequence. The two-part assessment of

hazard analysis and assignment of risk cate-

gories is conducted, as is described herafter.

Hazard Analysis and Assignment

of Risk Categories

Food should be ranked according to haz-

ard characteristics A through F, using a plus

symbol (+) to indicate a potential hazard.

The number of pluses determines the risk

category. If a product falls under hazard

class A, it should automatically be consid-

ered as risk category VI. Hazards can also be

stated for chemical or physical hazards,

particularly if a food is subjected to them.

A description of the six hazards follows:

●Hazard A:This hazard applies to a spe-

cial class of nonsterile products desig-

nated and intended for consumption by

at-risk populations, e.g., infants or

older, infirm, or immunocompromised

individuals.

●Hazard B:Products that fit this hazard

contain “sensitive ingredients” in terms

of microbial hazards.

●Hazard C:Foods in this hazard group

are manufactured through a process

The Role of HACCP in Sanitation 107