Download Hazard Analysis and Critical Control Points – A Primer

Hazard Analysis and Critical
Control Points – A Primer
Mark D. Sobsey
Envr 890-2
Spring, 2009
HACCP
Hazard Analysis and (at) Critical Control Point(s)
Origin:
• Pioneered in the 1960’s during Apollo
space program: safe food for astronauts
• Adopted by many food processors and the
U.S. government
• Designed to minimize the risk of food
safety hazards
HACCP is
• Preventive, not reactive
• A management tool used to protect the
food supply against biological, chemical
and physical hazards
HACCP Essentials
• Management commitment
• HACCP training
7 Principles of HACCP
1.
2.
3.
4.
5.
6.
7.
Conduct hazard
analysis and identify
preventive measures
Identify critical control
points (CCPs) in the
process
Establish critical limits
Monitor each CCP
Establish corrective
actions
Establish verification
procedures
Establish recordkeeping and
documentation
procedures
Principle 1: Hazard Analysis
• Hazard identification
• Hazard evaluation
Hazard Identification
• List potential hazards at each operational step in
the process from receipt of raw materials through
release of the finished product
– SOPs (Standard Operating Procedures)
• All potentially significant hazards must be
considered
• Hazard:
– A biological, chemical or physical agent
that is reasonably likely to cause illness or
injury in the absence of its control
Standard Operating Procedures
(SOPs)
• Every procedure and policy for the
department needs to be put in writing and
distributed to all personnel to ensure food
safety
– Examples
• Cooking Potentially Hazardous Foods
• Personal Hygiene
• Receiving Deliveries
Hazard Evaluation
• A hazard must be controlled if it is:
– Reasonably likely to occur, and
– Likely to result in an unacceptable risk to
consumers
Principle 2: Determine the Critical
Control Points
• Critical Control Point
– A point, step or procedure at which control
can be applied and is essential to prevent or
eliminate a food-safety hazard or reduce it to
an acceptable level
Principle 3: Establish Critical Limits
• Critical Limit
– A maximum and/or minimum value that must
be controlled at a CCP to prevent, eliminate or
reduce to an acceptable level the occurrence
of a food-safety hazard
Principle 4: Critical Control Point
Monitoring
• To track the operation of the process and enable
the identification of trends toward a critical limit
that may trigger process adjustments
• To identify when there is loss of control (a
deviation occurs at a CCP), and
• To provide written documentation of the process
control system
How Critical Limits and Preventive Measures
will be Monitored
• Examples of monitoring equipment
– Thermometers
– Clocks
– pH meters
Who will Monitor?
• Monitors can be:
– Managers
– Assistant managers
– Line Servers
– Cashiers
Who will Monitor?
• Those responsible for monitoring should:
– Be trained in CCP monitoring techniques
– Fully understand the importance of CCP
monitoring
– Have ready access to the monitoring activity
– Accurately report each monitoring activity
– Immediately report critical limit infractions so
that immediate corrective actions can be
taken
Principal 5: Corrective Actions
• Corrective Action
– Procedures to be followed when a deviation
occurs
Corrective Action Options Include:
• Isolating and holding product for safety
evaluation
• Diverting the affected product or ingredients to
another line where deviation would not be
considered critical
• Reprocessing
• Destroying product
Corrective Action Components
• To correct and eliminate the cause of the
deviation and restore process control
– Bring CCP back under control
– Determine cause of deviation to prevent
future recurrence
• To identify the product that was produced
during the process deviation and determine its
disposition
Principle 6: Verification Procedures
• Verification
– Those activities, other than monitoring, that
determine the validity of the HACCP plan and
that verify the system is operating according
to the plan
Principle 7: Record Keeping
Procedures
•
Four Kinds of HACCP Records
1. HACCP plan and support documentation
used in developing the plan
2. Records of CCP monitoring
3. Records of Corrective Action
4. Records of Verification activities
Other HACCP Applications in WASH
• Water: Water Safety Plans
• Water Reuse
• Agricultural Use of Wastewater and
Excreta
• Shellfish Sanitation
• Home Hygiene
Hygiene IV
The Hygiene Hypothesis
ENVR 890-2
Mark D. Sobsey
Spring 2009
“Hygiene Hypothesis”
• Reduction/lack of in infections and microbial
exposures early in life may be associated with
increased risk of allergy, asthma and
autoimmune diseases
• Based on observations and speculation on:
–
–
–
–
Urban/rural differences
Farming/non-farming differences
Birth order / small families / day care
Early exposure to parasites, allergens, viruses, etc.
The Hygiene Hypothesis
• Allergies and asthma and persistent skin conditions
diseases have recently become epidemic in some parts
of the developed world
• Studies in the late 1980s and 1990s in the UK and
reunified Germany suggested that higher sanitation
increased risks of these health conditions
• The Hygiene Hypothesis: children exposed to other
children or animals early in life are exposed to more
microbes, and their immune systems develop more
tolerance for the agents causing asthma, allergies and
skin disorders.
• The human immune system evolved two types of
biological defenses. When one defensive system lacks
practice fighting bacteria and viruses, perhaps due to a
sanitary lifestyle, the other system becomes too powerful
and overreacts to harmless substances like pollen.
Hygiene Hypothesis – Proposed Mode
of Action/Mechanism
• Allergic diseases are caused by inappropriate immunological responses
to innocuous antigens driven by a TH2 type of immune response.
• Many bacteria and viruses elicit a TH1 type of immune response which
has the ability to down-regulate mediators of TH2 responses.
• Observations of immune function led to the development of the first
proposed mechanism of action of the hygiene hypothesis:
– insufficient stimulation of the TH1 arm of the immune system lead to
an overactive TH2 arm which in turn led to allergic disease
• This explanation has been challenged as inconsistent with other
evidence that the incidence of inflammatory bowel disease (IBD, multiple
sclerosis (MS), and type I diabetes, which are autoimmune diseases
linked with an overactive TH1 immune response, is increasing in the
same populations with increased allergic disease.
Hygiene Hypothesis – Alternative
Explanation of Mode of Action
• If the developing
immune system does
not receive stimuli from
infectious agents, it fails
to properly develop cells
with a regulatory
function.
• Persons lacking immune
regulatory cells are
more likely to develop
autoimmune diseases
due to insufficiently
repressed TH1 reactions
and allergic diseases
due to insufficiently
repressed TH2 immune
reactions
The Old Friends Hypothesis – A Further Refinement
• T regulator cells become fully effective only if stimulated by exposure
to certain microbes, including pathogens of low virulence, with which
human have coexisted thru evolutionary history, except until recent
times of high sanitation.
– Hygienic practices and medical care have diminished or eliminated
such traditional fauna from our exposures.
• E.g., development of T regulator cells may depend on exposure
to microbes such as lactobacilli, mycobacteria, and certain
helminths.
• The T regulatory cells learn to respond to harmless or
beneficial invaders by damping down the aggressive reaction
of the helper T cells and other immune system components to
the antigens presented by the harmless symbiotes.
• As a result, a properly developed immune system is unlikely to
aggressively attack harmless allergens or self cells.
• Both extremes of microbial environments, highly unsanitary and highly
sanitized are detrimental to optimal immune system development.