what does HACCP stand for - ANS Hazard Analysis and Critical Control Point
what is HACCP - ANS -a management system focused on the prevention of problems in order to assure the production of food products that are safe
-application of technical and scientific principles to food ...
what does HACCP stand for - ANS Hazard Analysis and Critical Control Point
what is HACCP - ANS -a management system focused on the prevention of problems in
order to assure the production of food products that are safe
-application of technical and scientific principles to food product from product/harvest through
consumption
where can HACCP be applied in - ANS -applicable to all phases of food production
-basic agriculture, food preparation and handling, food processing distribution, foodservice,
retail, and consumer handling and use
-methodical and systemic application of the appropriate science and technology to plan, control,
and document the safe production, handling, and preparation of foods
what does the HACCP program deal with - ANS deals with control of factors affecting the
ingredients, product, and process
HACCP focuses on ______ rather than inspection - ANS prevention
what is the objective of HACCP? - ANS is to make the food product safe to consume, and
to be able to prove it
what are the types of hazards that HACCP covers - ANS -biological, chemical, physical
-naturally occurring in the food
-contributed by the environment
-generated by a mistake in the manufacturing process or handling
when did HACCP originate - ANS 1959
who developed HACCP - ANS the Pillsbury Company, US Army Natick Laboratories and
the National Aeronautics and Space Administration (NASA)
what were the two safety issues that NASA was concerned with - ANS -potential problems
with food particles and water in a space capsule under conditions of zero gravity
,-the need for absolute assurance that microbial pathogens or toxins were not present in foods
produced for the space program
what were the steps to creating HACCP - ANS -destructive testing of ingredients and
finished products was not sufficient to ensure the level of safety required, as the ability to
identify low-frequency contamination events was poor
-decision was made to focus approach on process control
-adapted the "modes of failure" concept developed by the Natick laboratories to the production
of foods
what is the modes of failure concept - ANS -By gathering knowledge and experience
concerning a
food product and process, it is possible to predict what might go wrong (i.e. a food safety
hazard), how it would occur, and where it would occur in the process
-based on analysis, it is possible to identify points in the process where measurements or
observations could be conducted to determine that the process was under control
-as is the case today, those points in the process were called "critical control points"
when was the original HACCP presented - ANS -first presented to the public at the 1971
National Conference on Food Protection
what did the initial HACCP system principles consist of - ANS 1. identification and
assessment of hazards associated with growing/harvesting to marketing/preparation
2. determination of the critical control points to control any identifiable hazards
3. establishment of systems to monitor critical control points
what were the early uses of HACCP - ANS -FDA began training its inspectors on elements
of HACCP and conducting some special HACCP inspections in the early 1970s
-the low acid and acidified foods regulation promulgated by the FDA in the early 1970s did not
mention HACCP but included HACCP-like concepts
-interest waned until mid 1980s
when did interest in HACCP rekindle - ANS -1985 when a subcommittee of the Food
Protection Committee of the National Academy of Sciences (NAS) issued a report on
microbiological criteria
-report included a strong endorsement of HACCP and recommended that regulators and
industry both utilize HACCP because it was the most effective and efficient means of assuring
the safety of our food supply
what is NAS - ANS National Academy of Sciences
what is NACMCF - ANS National Advisory Committee on Microbiological Criteria for Foods
, what does the NACMCF do - ANS a committee appointed to serve as an expert scientific
advisory panel to the secretaries of agriculture, commerce, defense, and health and human
services
when did NACMCF first meet - ANS 1988
-in 1989 NACMCF document described the seven HACCP principles
-revised 1992 and 1997
when did the FDA seafood HACCP come out - ANS 1995
when did the USDA meat and poultry HACCP come out - ANS 1996
when did the FDA juice HACCP come out - ANS 2001
was is codex alimentarius - ANS recognized as the de minimus food safety standard for
WTO member countries
what is codex committee on food hygiene - ANS -has been actively involved in the
development of HACCP guidelines for use in international trade
-in 2003, codex adopted the latest version of its HACCP guidance
-very similar to NACMCF HACCP documents
HACCP in other countries - ANS EU- by 2006 all food business operators were required to
implement procedures based on HACCP principles
Other countries also adopting HACCP based food safety control systems
-Canada
-Australia
-Japan
what is the ISO 22000 - ANS food safety management standards
what was the first ISO 22000 - ANS -first ISO standard for HACCP food safety
management systems
-general requirements for any food chain organization
-most popular volunteer food safety international standard used in the food industry
when was the Final Rule published for USDA Meat and Poultry HACCP - ANS -final rule
published in the Federal Register in July 1996
-effective date for processing establishments was phased in based on size
two USDA Meat and Poultry HACCP - ANS -9 CFR part 417 (HACCP)
-9 CFR part 416 (sanitation)
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