HACCP-based program for on-farm food safety for pig production in Australia

The standard Codex HACCP approach was modified to allow a hazard analysis and critical control point determination to be conducted at an industry level and then used to determine the appropriate on-farm food safety control measures for pig production in Australia. A detailed risk-based profile with hazard identification, hazard characterisation and levels of microbial contamination for production and primary processing was used as a major technical resource to inform HACCP determinations. The process resulted in the identification of Critical Control Points for control of a specific physical hazard (non-recovered broken needles) and prevention of violations of Maximum Residue Limits with agricultural and veterinary chemicals. In relation to the identified microbiological hazards, it was noted that there are numerous Good Agricultural Practices (GAP) to prevent and/or reduce their risk and these controls would also need to be a feature of any on-farm food safety program. By applying a HACCP-based approach it was determined that the application of a set of Good Agricultural Practices on-farm would be effective in ensuring low risk. It was, therefore, concluded that on-farm food safety programs may not warrant full (i.e. Codex compliant) HACCP plans at the individual enterprise level provided appropriate GAP is in place. The results provide pig producers and the Australian pig industry with the elements of a HACCP-based food safety system that are scientifically justifiable, understandable and realistic to apply. These features are essential elements that underpin successful implementation and compliance by industry.     

Incorporating HACCP into national food control systems - Analyzing progress in the United Arab Emirates

Today governments and other parties involved in food control are under constant pressure to find more efficient and effective mechanisms to carry out their mandates for food control. This has led to international recognition of the importance of the HACCP system as a food control tool and guidance on the role of government agencies in the application of such a system has been developed. Based on this international guidance, four main elements identified as key activities have been used in this study to evaluate the progress of HACCP implementation in the UAE. The internal Strengths and Weaknesses, as well as the external Opportunities and Threats that the government is facing towards the implementation of a HACCP-based food control system have been identified. The analysis shows that the government’s dedicated role has been an essential driving force to encourage the implementation of a HACCP-based food control system. Some areas of difficulty, including the dependence on high levels of food imports, are highlighted.     

Irradiation: a critical control point in ensuring the microbiological safety of raw foods

The widespread and increasing incidence of foodborne diseases and the resultant social and economic impact on the human population have brought food safety to the forefront of public health concerns. This has prompted public health authorities worldwide to reassess their methods of food safety assurance, and to resort to a more cost-effective, preventive method that is known as hazard analysis and critical control point (HACCP). Ensuring food safety depends on effective control measures, i.e., methods to prevent food contamination and, when necessary, decontamination. Present production methods cannot totally prevent food contamination, and the complexity of food handling and processing provides ample opportunity for contamination as well as survival and growth of pathogenic organisms. It is also unlikely that the methods of production can ensure foods totally free from in the near future, for many pathogens are part of the normal flora of the environment. The application of an HACCP-based approach as a method for the management of hazards of the food chain demonstrates the need for applying a cold decontamination treatment as a control measure in the production of foods which are to be marketed raw or minimally processed. Irradiation (increasingly referred to as “cold pasteurization”) is such a control measure in the production of several types of raw or minimally processed foods such as poultry, meat and meat products, fish, seafood, and fruits and vegetables. In the production of these foodstuffs, irradiation may thus be a critical control point (CCP). It has the potential to eliminate vegetative forms of bacterial pathogens as well as parasites. Moreover, irradiation fulfils other criteria for a CCP, i.e., critical limits (minimum and maximum doses) can be established and monitored, and process control is well known. Corrective actions can also be taken when necessary. Irradiation is a safe technology and has been recognized as such by the FAO/WHO Codex Alimentarius Commission. It certainly merits the attention of industry and public health authorities. Today, 40 countries permit the irradiation of one or more foodstuffs: 12 countries have approved its use for pathogen control in poultry, 8 other for use in meats, and 13 in fish and seafood.     

Principles for the establishment of microbiological food safety objectives and related control measures

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conduct of a risk assessment and an assessment of risk mnanagement options, the establishment of a food safety objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. A FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices.     

The role of government agencies in assessing HACCP

There is worldwide evaluation and reorganization of food inspection and control systems geared towards improving efficiencies, rationalizing human resources and introducing risk analysis-based approaches. The HACCP principles play a pivotal role in these preventive approaches. Their application is a responsibility of the food industry, whereas government control agencies are responsible for monitoring and assessing their proper implementation. This paper reviews some of the issues pertinent to HACCP assessment, namely its purpose, activities involved, frequency of assessment, HACCP approval/certification, qualifications and training of assessors. It is based on the experience of the author in training and assisting industry and government agencies in implementing HACCP-based quality systems, especially in developing countries, where food export has a major impact on the national economies.     

Implementation of HACCP and prerequisite programs in food businesses in Turkey

The objectives of this study was to determine food safety practices and procedures related to the hazard analysis critical control point (HACCP) programme and prerequisite programme implementation in food businesses. One hundred and nine food businesses in Turkey were assessed for HACCP-prerequisite programmes and food safety practices. Only eight food businesses had implemented the HACCP system in food businesses. Directors and employees often have insufficient knowledge regarding the basics of food hygiene. Results indicated that proper food safety practices and prerequisite food safety programmes for HACCP were often not being followed in many food businesses. Time and temperature errors and inadequate handwashing practices were wide in the most food businesses. Emphasis on implementing prerequisite programmes in preparation for HACCP is needed in food businesses. The problems of implementing HACCP in food businesses have been namely a low level of food hygiene management training, high staff turnover rate, lack of motivation, lack of financial resources, inadequate equipment and physical conditions of the facility and failure of government.     

HACCP – The difficulty with Hazard Analysis

HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.     

HACCP development and regulatory assessment in the United States of America

Hazard Analysis Critical Control Point (HACCP) is internationally recognized as the best method of assuring product safety by controlling foodborne safety hazards. Currently, within the USA, the FDA has mandated HACCP for fish and fishery products and is proposing mandating HACCP for fruit and vegetable juices. The USDA has mandated Pathogen Reduction/HACCP requirements for meat and poultry processing, and the NMFS Seafood Inspection Program operates a voluntary HACCP program for seafood plants. The requirements for mandatory implementation and proposed regulations represent a significant change in the manner in which foods are regulated for food safety and necessitate a new understanding of the different roles and responsibilities between the food industries and the regulatory agencies within the USA. Each agency will approach the evaluation process differently given their unique legislative authorities and programmatic operations. Nevertheless, each agency agrees that HACCP is the best food control system of choice and is committed to improve food safety requirements.     

Effect of market channel,farm scale,and years in production on mid-Atlantic vegetable producers' knowledge and implementation of Good Agricultural Practices

Foodborne illnesses associated with fresh produce have dramatically increased within the last decade. Good Agricultural Practices (GAP) were developed to address potential sources of pre-harvest microbial contamination, but certification remains low. The majority of mid-Atlantic vegetable farms are fresh market, but limited information is available about what on-farm production practices are being utilized to mitigate food safety risks. Our goal was to assess Maryland and Delaware vegetable producers' understanding and implementation of GAP. An electronic survey on pre-harvest production practices was administered at commercial grower meetings in 2010 and 2013. A total of 313 surveys were analyzed, and Probit regression was used to estimate the average marginal effects of farm scale, years in production and market channel on the probability of using different on-farm food safety practices. Generally, food safety practices did not differ across farm scale or years in production. However, market channel did influence a grower's decision to implement some food safety practices. Growers who marketed their produce primarily through wholesale channels were more likely to: have written policies for how they grew and handled their produce, test their irrigation water at least once a year for microbial contamination, or be GAP-certified. Economic constraints were not reported as the primary obstacle for GAP implementation in either survey. While more research is needed to better understand how market channel influences decision-making activities including on-farm food safety practices, this study highlights the complexity of the issue and the need for GAP educational programs to expand beyond a one-size-fits-all approach.     

Hazard identification: from a quantitative to a qualitative approach

Hazard identification is a common step in the hazard analysis and risk-assessment processes. The fact that this step is shared between the two processes is creating some confusion about how they can be used in our food safety programs. Hazard analysis and risk assessment are fundamentally different and independent processes.Hazard analysis is a qualitative, local process conducted by a food plant's HACCP team. This process usually requires several weeks or months to complete. In contrast, risk assessment is a quantitative, global process in which a numerical degree of risk can be calculated for a particular hazard. It is usually conducted by a large consortium that includes regulatory, public health, academic, and industry participation. It is a longer process, typically requiring several months or years for completion.In hazard analysis, one major method for the identification of hazards consists of a review of the sensitive ingredients used in food production. Many food companies maintain sensitive ingredient lists for hazards such as Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, aflatoxin, allergens, etc. Another major method for the identification of hazards consists of an open-ended brainstorming process by the HACCP team, which in 1992 replaced the brief, formal hazard analysis process that was first used about 30 years ago. The limited number of questions considered in the formal process proved to be insufficient to address the needs of the food industry, which is continually dealing with new hazards, new products, new processes, new markets, and new regulations.HACCP systems are designed to control identifiable hazards. Additional hazards that may need to be included in HACCP plans include previously unknown hazards that are identified by epidemiological efforts, and “regulatory hazards” that are mandated in new food regulations.     

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.     

HACCP does not work from Farm to Table

Because of its inability to detect hazards that occur a low incidence, the quality control system was supplanted by the HACCP system to provide assurance of food safety. The global use and success of the HACCP system in the food processing industry created false expectations that it could be used successfully in all steps of the food supply chain, from Farm to Table. However, the lack of definitive critical control points that could eliminate or control identified hazards prevents the effective use of HACCP in all steps of the supply chain. Food safety measures can be used at each step in the supply chain, but most of these measures will be prerequisite programs rather that critical control points from a HACCP system. To better focus on the application of effective food safety control measures, we must communicate in terms of “Farm to Table Food Safety”, rather than “Farm to Table HACCP”.     

Compliance in slaughterhouses and control measures applied by official veterinarians

Implementation of well-functioning hazard analysis and critical control point (HACCP)-based self-checking systems (SCSs) is crucial for meat safety in slaughterhouses (SHs). However, if these SCSs fail, control measures used by official veterinarians (OVs) should be efficient enough to secure the safety of the meat. To examine the control measures used by the OVs and the cases of noncompliance in the implementation of SH SCSs, we issued a survey to the chief OVs in high-capacity SHs in Finland during spring 2014. The expertise of the OVs and the quality of guidance they received were also examined. Our results showed that the most common and severe cases of noncompliance in the implementation of high-capacity SH SCSs in Finland were associated with hygiene. Those SHs with high frequencies of noncompliance were all smaller high-capacity units in which written time limits for correction of noncompliance and enforcement measures were less commonly used. Most OVs felt that they did not receive sufficient competent guidance in performing food safety inspections, and in some SHs the expertise of the OVs in administrative procedures and food safety legislation should be improved. To further ensure meat safety, OVs, especially in SHs with high frequencies of noncompliance, should be encouraged to use more effective control measures.     

The relationship among food safety knowledge,attitudes and self-reported HACCP practices in restaurant employees

This study investigates relationships among food safety knowledge, attitudes and hazard analysis critical control point (HACCP) practices in restaurant employees in Taiwan. The authors administered a baseline questionnaire to 542 restaurant employees to assess their food safety knowledge, attitude and HACCP practices. A total of 421 valid questionnaires were returned and used in analysis. Mean scores for each survey item were calculated and used in a structural equation model (SEM) designed to assess interrelationships between the three. Participants scored an average 84.7% correct in food safety knowledge, with highest and lowest correct scores in, respectively, the food poisoning and good hygienic practices (GHP) constructs. The highest score in the attitude section was “concern for food safety” followed by “self-improvement.” With the exception of the food poisoning construct, this study found correlations among knowledge, attitude, and HACCP practices, with attitude mediating the relationship between knowledge and HACCP practices. The implications of these findings are discussed.     

HACCP-based food quality control and rapid detection methods for microorganisms

Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbiological hazards and risks are associated with different areas of the food industry. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The implementation of an HACCP system is closely connected with microbiological quality control. Rapid microbiological methods are being extensively developed. The methods are based on several different principles of direct or indirect detection of microbes. In the HACCP system, these methods can be used when the system is developed, implemented and maintained. Successful combination of the HACCP programme and rapid microbiological methods may help the industry to find new ways of obtaining reliable results more efficiently and of ensuring food safety.     

HACCP and transparency

Twenty years after its first publication in the US, the HACCP system of food safety approached its current pinnacle of success in 1992 with the virtually simultaneous publication of HACCP principles and guidelines for application documents by the NACMCF and the CAC/CFH. Since then, the necessary foundation of prerequisite programs has been elaborated. Both HACCP documents were refined in 1997. All of these developments were entirely transparent. In recent years, the US regulatory agencies have promulgated three major HACCP rules for specific segments of the industry: meat and poultry products (1996), fish and fishery products (1997), and juices (2001). These specific HACCP rules, rather than maintaining the transparency of the global HACCP documents, have clouded the waters. A somewhat similar development can be noted in the EU's application of its precautionary principle. HACCP cannot provide greater transparency in the food supply chain in the context of this type of opaque regulatory environment. Rather, greater transparency, and improved public health protection, must be realized through the development of voluntary science based systems, especially involving the food processing industry, where the very idea of HACCP was conceived and implemented.     

Consumers’ familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam

This study investigates consumers’ attitudes towards, and familiarity with, food quality certification in selected urban areas in the South of Vietnam. Cross-sectional data were collected by means of a consumer survey (n = 500). Consumers’ awareness of food quality-related terms was relatively low. Less than half the participants claimed to understand the meaning of good agricultural practices (GAP), organic food and sustainability. Consumers’ familiarity with food quality certification (Vietnamese Good Agricultural Practices (VietGAP), Global Good Agricultural Practices (GLOBALG.A.P.), organic, and Hazard Analysis and Critical Control Points (HACCP)) was also low. Familiarity with food quality certification was positively associated with general attitude and food choice motives, namely food safety concern, perceived importance of healthy eating, and perceived importance of environmental consequences relating to food purchase. Food safety concern and perceived importance of environmental consequences were positively associated with consumers’ attitudes towards safe vegetables, as well as high quality rice. Perceived importance of healthy eating was positively related to attitude towards high quality rice. Findings suggest that food safety aspects of safe vegetables and high quality rice should be emphasized during policy and marketing activities for food quality certification. Additionally, an increase in the perceived importance of environmental consequences relating to quality food purchase should be encouraged to enhance positive consumer attitudes towards quality food. Efforts to improve public awareness and knowledge of food quality certification and sustainable agricultural practices in developing countries such as Vietnam are highly recommended.     

Microbiological safety evaluations and recommendations on fresh produce

In 1995, the National Advisory Committee on Microbiological Criteria for Foods (Committee) was asked to investigate and characterize the association between cases for foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. An evaluation of these data provided a basis for hazard identification and the development of related control measures.

The Committee has developed seven specific recommendations: Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) should be developed that will provide guidance on those agricultural and processing steps that can reduce pathogen levels on fresh produce. While Hazard Analysis Critical Control Point Programs (HACCP) would be likely to provide the greatest assurance of the safety of these products, there are presently insufficient data upon which to develop such progams. Proactive and practical education programs are needed at all steps in the process, i.e., from the field to the consumer's plate. Additional data are needed to conduct effective risk assessments of the microbial hazards associated with fresh produce. Better product identification and tracing systems are needed for outbreak investigations. Research must be conducted to fill some of the current knowledge gaps in order that improved intervention strategies can be employed. Steps should be taken to ‘streamline’ approval processes for new technologies that will reduce/eliminate microbial hazards.     

Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study

This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy boosters. Seven of the 13 hazards identified in this study were significant: two hazards were in the reception step (residues of pesticides, antibiotics and/or heavy metals (code 2) and contamination by pathogens (code 3)), two in the ingredients weighing step (cross-contamination by metabisulphite (code 9) and contamination by pathogens (code 10)), one in the mixture preparation step (contamination by pathogens and/or proliferation of microorganisms (code 11)) and two in the ampoule-filling and -sealing step (cross-contamination by metabisulphite (code 12) and contamination by pathogens (code 13)). After assessing the control measures, critical control points (CCPs) were determined in the hazards with codes 2, 9 and 12, which could be managed by an HACCP plan. The remaining hazards were managed by establishing oPRPs. Implementation of the ISO 22000 standard in the food supplement industry guarantees food safety and helps improve their competitiveness in the global market.     

Attitudes towards own-checking and HACCP plans among Finnish food industry employees

Ten copies each of a mail survey was designed and distributed to 87 Finnish food manufacturing companies in order to be distributed to 870 employees representing both workers and managers. Respondents were asked about their attitudes towards food hygiene management strategies in their companies. The final response rates for companies and individual employees were 34.9% and 21.2%, respectively. Answers were stratified according to four job categories and four industry sectors (meat, dairy, fish and bakery). The employees’ attitudes towards various surveyed risk management practices were exclusively positive, regardless of job category or industry sector. All 30 companies that responded to the survey had a functioning own-checking plan (OCP), while other quality management programs were less prevalent. When asked what had caused most difficulties in devising the OCP/HACCP plan the most common answers were choosing the critical control points, committing the firm’s entire workforce and organizing the documentation of monitoring results. According to the respondents, the biggest benefits of the OCP/HACCP plan were product safety and quality.