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Perspectives on Controlling FMC Through HACCP

Perspectives on Controlling FMC Through HACCP. Kerri B. Harris, Ph.D. International HACCP Alliance Texas A&M University. HACCP. Physical food safety hazards that are identified as reasonably likely to occur for a particular product and/or process should be controlled in a HACCP system.

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Perspectives on Controlling FMC Through HACCP

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  1. Perspectives on Controlling FMC Through HACCP Kerri B. Harris, Ph.D. International HACCP Alliance Texas A&M University

  2. HACCP Physical food safety hazards that are identified as reasonably likely to occur for a particular product and/or process should be controlled in a HACCP system. USDA’s Foreign Material Contamination Conference September 24, 2002

  3. Reasonably Likely to Occur “…one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.” (Pathogen Reduction Final Rule, 1996) USDA’s Foreign Material Contamination Conference September 24, 2002

  4. Example Hazard Analysis USDA’s Foreign Material Contamination Conference September 24, 2002

  5. NACMCF, Hazard Analysis To develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled. The Guidelines provide that each identified potential hazard should be evaluated, giving consideration to its severity and likely occurrence USDA’s Foreign Material Contamination Conference September 24, 2002

  6. Example Hazard Analysis USDA’s Foreign Material Contamination Conference September 24, 2002

  7. Example cont. USDA’s Foreign Material Contamination Conference September 24, 2002

  8. Hazard Analysis • Must be specific for the product/process. • Should identify all potential hazards for each step of the process, including all ingredients and packaging materials. • Should be conducted after all pre-requisite programs are designed and implemented. • Should identify the true food safety hazards and identify the critical points for control. USDA’s Foreign Material Contamination Conference September 24, 2002

  9. Approach to Control • Each establishment must identify the point or points in the process where they can best control the identified hazard. • These activities may vary greatly from one plant to another. • Detection limits of equipment may vary. • All critical control points should be supported by science and validated for adequacy in controlling the identified hazard. USDA’s Foreign Material Contamination Conference September 24, 2002

  10. Summary • HACCP is the best place to control food safety hazards that are likely to occur. • Every HACCP plan can be different and still be effective. • The industry and the agency must both allow flexibility in designing the optimal HACCP system to control physical food safety hazards. USDA’s Foreign Material Contamination Conference September 24, 2002

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