HACCP and Food Hygiene in Small Business.

1. HACCP and Food Hygiene in Small Business. Katrin Laikoja katrin.laikoja@emu.ee

2. We shall talk about… • HACCP • Meaning and essence • Prerequisite programs • 7 principles and 12 stages • HACCP-based system? • Food hygiene • Types of Hazards • Factors affecting multiplicity of micro-organisms • Pathogens related to fruits and vegetables • Personal hygiene

3. HACCP: required by regulations of ‘hygine package’ • regulation 852/2004 article 5 • Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. • Principles:Codex Alimentarius CAC/RCP 1-1996, rev. 4-2003. • Different foods, production tehnologiesguidance document • regulation 852/2004 chapter XII • adequate training in the application of the HACCP principles • regulation 853/2004 annex II, IIjagu • regulation 854/2004 article 4 p 3- auditing

4. HACCP info: • GUIDANCE DOCUMENT. Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses In Latvian: http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_lv.pdf

5. HACCP Food safety assurance system • H: Hazard • A: Analysis • C: Critical • C: Control • P: Point • Riska analīzes un kritisko kontrolpunktu • Risk management strategy for prevention, elimination or reducing of hazards to the acceptable level • Proactive approach: to prevent food contamination rather than trying to identify and control contamination after it has occurred

6. HACCP and prerequisites (Guidance Document by EC) • Prerequisite programs + HACCP=Food Hygiene • Infrastructural and equipment requirements, • Requirements for raw materials, • The safe handling of food (including packaging and transport), • Food waste handling, • Pest control procedures, • Sanitation procedures (cleaning and disinfection), • Water quality, • Maintenance of the cold chain, • The health of staff, • Personal hygiene, • Training

7. 1 Preliminary activities Daudznozaru grupas (HACCP grupas) izveidošana 2 Produkta apraksts 3 Paredzētā izmantojuma noteikšana 4 Plūsmas diagrammas veidošana (ražošanas procesa apraksts) 5 Plūsmas diagrammas apstiprināšana ražošanas vietā 6 1. principle Apdraudējumu un kontroles pasākumu saraksta sastādīšana 7 2. principle Kritisko kontrolpunktu (KKP) noteikšana 8 3. principle KRITISKĀS ROBEŽAS KRITISKAJOS KONTROLPUNKTOS 9 4. principle UZRAUDZĪBAS PROCEDŪRAS KRITISKAJOS KONTROLPUNKTOS 10 5. principle KOREKTĪVI PASĀKUMI 11 6. principle VERIFIKĀCIJAS PROCEDŪRAS 12 7. principle DOKUMENTI UN UZSKAITE

8. Apdraudējumu un kontroles pasākumu saraksta sastādīšana Kritisko kontrolpunktu (KKP) noteikšana KRITISKĀS ROBEŽAS KRITISKAJOS KONTROLPUNKTOS UZRAUDZĪBAS PROCEDŪRAS KRITISKAJOS KONTROLPUNKTOS KOREKTĪVI PASĀKUMI VERIFIKĀCIJAS PROCEDŪRAS DOKUMENTI UN UZSKAITE What in my food could harm my customers? Which steps are most important to ensure I prevent the harm? What are the key things to control in these important steps? How do I know they are controlled? What do I do if they are not in control? Will the plan prevent harm to my customers? HACCP 7 principles

9. HACCP: Guidance document by EC http://europa.eu.int/comm/food/food/biosafety/hygienelegislation/guidance_doc_haccp_lv.pdf • Guidance for flexible implementation of HACCP principles (app 15 in Regulation 852/2004) • sufficient flexibility to be applicable in all situations,including in small businesses. • in certain food businesses, it is notpossible to identify critical control points • in somecases, good hygienic practices can replace the monitoringof critical control points. • establishing ‘critical limits’ does not imply that it is necessaryto fix a numerical limit in every case. • requirement of retaining documents needs to be flexible in • order to avoid undue burdens for very small businesses. • However, flexibilityshould not compromise food hygiene objectives

10. 6. Hazard analysis (see principle 1) Hazard is potential harm to consumer • Biological • Chemical • Physical Sources of hazards: • Man – skills, attitudes, training, etc • Methods –selection of wrong production method/methodology • Equipment – old equipment, inadequite cleaning and desinfection • Raw material – potentially hazardous material • Environment – contaminated air, etc

11. CCP: typical problems and solutions • Too many CCPs identified - wrong comprehension of the scope of study—SAFETY is confused with QUALITY - difficult to determine SIGNIFICANT hazards - misunderstanding the role of prerequisite programs (GHP=personnel, infrastructure, pest control, sanitation - addition of doubtful CCP-s on demand of client/inspector • Understanding the role of prerequisite programs • Training • HACCP • Microbiology • Risk assessment

12. HACCP: bottlenecks Implementation is problem! • Even big businesses don’t have UPDATED HACCP plan, despite of third party audits • Small/medium businesses usually don’t have customer/client pressure, that should force the implementation • Micro-enterprises have problems with monitoring and documentation • Different sources give contraversal recommendations • Small businesses may lack confidence and knowledge to maintain HACCP plan.

13. Food hygiene—boring…? • Why important for fruit and vegetable growers? • Increase in consumption of fresh produce • Increase in consumption of organic food • Increase in the number of foodborne disease outbreaks • Number of people belonging to risk groups (YOPI) has increased • Estimate 50% of all foodborne illnesses from exposure to pathogens from home (Doyle, et. al., 2000). • Consumers not likely to consider food from own homes as the source of illness (Redmond and Griffith, 2003).

14. Sight Smell Taste You won’t spot unsafe food by using your senses 11 From: http://lancaster.unl.edu/food/pizza.shtml

15. Foodborne Illness:Most likely sources • Potentially Hazardous Foods • Ready to Eat Foods 15

16. Food Safety Hazards:Types of Contamination Physical Chemical Biological Plastic Glass Metal Wood Bandages Jewelry and other personal items Allergens Pesticides Sanitizers Lubricants Bacteria Parasites Viruses Molds 16

17. Potential Sources of Contamination for Fresh Produce • Soil • Water • Manure/Compost • Wild and Domestic Animals • Personal Hygiene/Sanitation • Containers • Wash and Rinse Water/Inadequate drying • Post-harvest handling and temperature control 23

18. Puu- ja köögiviljade haigustekitajatega saastumise allikad Inimese ja looma seedetrakt • Salmonella • E.coli O157:H7 Inimene • Shigella • A-hepatiidi viirus • Norovirus • Staphylococcus Keskkond • Listeria • Clostridium • E.coli O157:H7 Vesi • Enamus eelpooltoodutest 20

19. Source of harmful bacteria/viruses in fruits/vegetables Animal/human intestinal tract • Salmonella • E.coli O157:H7 Human • Shigella • Hepatitis A virus • Norovirus • Staphylococcus Environment • Listeria • Clostridium • E.coli O157:H7 Water • Most of the above 20

20. Number of microbes in food depends on: Initial number of microbes in food Chemical composition of food koostis Temperature Time Water Presence or absence of Oxygen pH of environment

21. Microbes need for growth correct temperature

22. Time • Microbes need time for growingquick cooling brakes the growth • Lag phase (slow growth, habituation) • Log phase (quick growth/2x/20min) • Stationary phase (bacteria grow and die) • Fading phase (bacteria die)

23. Life Cycle of Bacteria Stationary Fading Log Number of Bacteria Lag Time

24. Cross-contamination • Direct or indirect transmission of contaminating micro-organisms from one environment (food, water) to an other • Vectors: • Working utensils, surfaces in contact with food, inventory • Hands • Saliva droplets when coughing/sneezing • Dirty clothing

25. Salmonellae • Incubation time: 10 hours (10 °C) • Symptoms: stomach-ache, nausea, vomiting, diarrhea, shivers, temperature, flue-like condition • Sources: fresh and little heat-treated products (chicken, eggs, meat), contaminated water, raw milk • Vector: cross-contamination • Prevention: heat treatment, prevention of cross-contamination • >2300 serotypes • More ubiquitous S.typhimurium, S.enteritidis • 2-5% of people are Salmonella carriers

26. Staphylococcus aureus • Cause: S.aureuse toxine • Inkubation time: 1-6 hours • Symptoms: nausea, stomach-pain, heavy vomiting, diarrhea • Vectors: meat, chicken, milk (mastitis), cream sauces, creams, salads, ham • Prevention:food handler, environmental hygiene • Most of competitors are destroyed by heat treatmentfavourable environment • Can be found on skin, inflammatory wounds, pimples, mucous membrane of mouth and nose (40% adults have in nose, 15% on hands)

27. Listeria monocytogenes • Incubation time: 2 to 70 days (2 to 3 weeks) • Symptoms: flue-like condition and shivers, nausea, head-ache, memingitis, blood poisoning, abortion • Vectors: ready-to-eat food, meat, vegetables, sea food, milk, soft cheese (from unpasteurised milk) • Can multiply at refrigerator temperatures!!! • Adheres on different materials (steel, rubber, glass, polypropylen), forms biofilms • Prevention: heat treatment, prevention of cross-contamination • Infrequent but potentially lethal

28. Where? Listeria get into production with raw materials with clothes and shoes of personnel with package material, pellets, containers In the production they reside On floors and drains On/in Carbage pins On equipment (transporters, slicers etc) On every surface which is not properly cleaned

29. E.coli (E.coli O157:H7) • Incubation time: 2-4 days • Symptoms: nausea, stomach-ache (bloody)/cramps, diarrhea, head-ache, exhaustion, vomiting, temperature • Vectors: minced meat, fresh produce, raw milk, chicken, sider, contaminated water • Prevention: heat treatment, prevention of cross-contaminaton, quick and thorough cooling, thorough re-heating

30. Clostridium botulinum • Incubation time: 12-48 hours • Symptoms: nausea, vomiting, diarrhea, iveldus, pööritustunne, oksendamine, diarröa, exhaustion, head-ache, xerostomia, double vision, paralysis, speaking and consumption difficulties, sufocation • Toxin harms nervous system • Sources: soil, water • ‘Baby Botulism’ • Vectors: low-acid tins/preservs, meat, sausages, fish • Anaerobe • Prevention: correct preservation regimes (pH, temp, time, salt, aw, nitrit)

31. Personal Hygiene 852/2004 • maintain a high degree of personal cleanliness • wear suitable, clean (protective) clothing • No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted (with infected wounds, skin infections, sores or diarrhoea) is to be permitted to handle food or enter any food-handling area • report immediately the illness or symptoms, and if possible their causes, to the food business operator.

32. Hand washing! Are forogotten to wash Are less forgotten Are not forgotten to wash

33. Use of gloves • If it is not possible to prevent hand and food contact • Change the gloves when products change • Meat vs vegetables • Raw food vs heat treated food • Wash hands between changing the gloves • Long fingernails and jewellery do damage gloves!

34. Unsuitable habits (1) • Scratching, in nose or ear • Tasting food with finger, to put licked spoon into food • Coughing or sneezing upon food

35. Unsuitable habits (2) • Wearing of dirty clothes, working with loose turn-ups and without head covering • Using bandage for covering wounds in finger • Wearing jewellery (rings, bracelets, earings)

36. Unsuitable habits (3) • Combing or touching hair • Smoking • Eating or snacking in production area • Using clothes for drying hands or wipeing the surfaces