1. “The HACCP Approach to Analyzing and Managing Food Safety” January 10, 2008

2. HACCP Hazard Analysis and Critical Control Point

3. HACCP Is preventative, not reactive Is preventative, not reactive Is a management tool used to protect the food supply against biological, chemical and physical hazards Is a management tool used to protect the food supply against biological, chemical and physical hazards

4. Origins of HACCP Pioneered in the 1960’s Pioneered in the 1960’s First used when foods were developed for the space program First used when foods were developed for the space program Adopted by many food processors in the U.S. Adopted by many food processors in the U.S.

5. HACCP Is not a zero-risk system Is not a zero-risk system It is designed to minimize the risk of food safety hazards It is designed to minimize the risk of food safety hazards

6. Recommendation “The HACCP approach be adopted by all regulatory agencies and that it be mandatory for food processors.” National Academy of Sciences, 1985

7. National Academy of Sciences Recommendation led to formation of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF)

8. Seven Principles of HACCP 1. Conduct a hazard analysis 2. Determine the critical control points (CCPs) in the process. 3. Establish critical limits. 4. Establish monitoring procedures. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish record-keeping and documentation procedures.

9. International Use Codex Alimentarius Codex Alimentarius European Union European Union Canada Canada

10. HACCP A system for food safety control

11. Traditional inspection methods for food safety control versus The HACCP approach

12. HACCP Approach Complements Traditional Inspection Methods HACCP: HACCP: –Emphasizes process control –Concentrates on points in the process that are critical to the safety of the product –Stresses communication between the regulator and industry

13. HACCP systems represent a systematic approach to the identification and control of the biological, chemical, and physical hazards that are reasonably likely to occur.

14. Develop an awareness of: Biological Hazards Biological Hazards Chemical Hazards Chemical Hazards Physical Hazards Physical Hazards Characteristics of certain microorganisms Characteristics of certain microorganisms

15. Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume.

16. Produce Safety From Production to Consumption: 2004 Action Plan to Minimize Foodborne Illness Associated with Fresh Produce Consumption

17. Produce is important Produce is a component of a healthy diet, a good source of vitamins, minerals, fiber, and antioxidants Produce is a component of a healthy diet, a good source of vitamins, minerals, fiber, and antioxidants Produce can play an important role in weight management. Produce can play an important role in weight management.

18. Produce is vulnerable to contamination with pathogens Agricultural water quality Agricultural water quality The use of manure as fertilizer The use of manure as fertilizer The presence of animals in fields or packing areas The presence of animals in fields or packing areas The health and hygiene of workers handling the produce The health and hygiene of workers handling the produce

19. Objectives of the Plan Prevent Contamination of Fresh Produce with Pathogens Prevent Contamination of Fresh Produce with Pathogens Minimize the Public Health Impact When Contamination of Fresh Produce Occurs Minimize the Public Health Impact When Contamination of Fresh Produce Occurs Improve Communication with Producers, Packers, Processors, Transporters, Distributors, Preparers, Consumers, and Other Government Entities about Fresh Produce Improve Communication with Producers, Packers, Processors, Transporters, Distributors, Preparers, Consumers, and Other Government Entities about Fresh Produce Facilitate and Support Research Relevant to the Contamination of Fresh Produce Facilitate and Support Research Relevant to the Contamination of Fresh Produce

20. Questions? Thank You!