HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Danish HACCP background material developed by the industry Linda Jensen Danish Food and Agricultural Council

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Background Content and structure Examples

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Development of background material for preparation of hazard analyses Slaughterhouse and meat processing industry Ongoing updates based on new data and industry needs

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Content: List of possible hazards and fact sheets: Biological hazards (bacteria, parasites and virus) Chemical hazards (antibiotics, hormones, heavy metals etc. Physical hazards (metal, glass, bones etc)

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Fact sheets for possible hazards eg: bacteria Description of hazard Prevalence in Danish meat and ingredients Growth: temperatur, oxygen, pH, a w, heat sensitivity, toxins, spores Significance for humans, symptoms, Scientific references, predictive models

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Content (continued) List of relevant hazards (and identification of which to consider) Generel information on hazards in special products and productions Decision tree Input to risk assessment at various processing steps Competences and references

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Assessment of hazards - the model Likely occurrence of hazard Effect on health MildModerateSevereUndesirable High(>20%)MediumHigh Undesirable Medium (5- 20%) LowMediumHighUndesirable Low (0.1 – 5%) NegligibleLowMediumUndesirable Negligible(< 0,1%) Negligible LowUndesirable

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 PIGS Is the hazard present in the raw material? Is the hazard introduced during the process? Does the hazard grow to an unacceptable level in the product? Will a hazard survive a certain treatment or processing? P= presence I= introduction G= growth S= survival

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Slaughtering, cutting etc. of pigs Stables Sticking Black end Opening of belly and eviceration of organs Remaining part of line Chilling and equalization Cutting and deboning Packing Chilling and cold storage

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Meat products – processing steps Receipt and storage of meat, ingredients, packaging material etc Tempering of raw materials Curing Mincing, chopping, seasoning, use of water Filling/closing of cans Fermentation, smoking, drying

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Relevant hazards in the production of meat products: Meat Other ingredients (cereals, spices, salt, milk etc.) Additives Packaging material, machinery, cleaning agents, lubricants

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Example, meat products: Heat treatment to 72 deg C for 2 min Possible hazards at this step Likeli hood ReasonsPrecau- tions for handling hazard Refe- rences Biologi- cal: B.Cereus Cl.bot. Cl. Perfrin YesEliminate bacteria, but spores can survive Heat treat- ment kills bacteria, Values for reductions Becker (2005) Kill of bacteria D-values

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010 Any questions? Спасибо!