William H. Sperber

AUDITING AND VERIFICATION OF FOOD SAFETY AND HACCP

Abstract The continued auditing and verification of a HACCP system demands more attention than the initial development of a HACCP plan. Two important areas have frequently been given little attention in the verification of HACCP systems. These are product design and prerequisite programs. Food companies sometimes focus on the process control portions of HACCP without documenting the product design. HACCP systems must be supported by a strong foundation of prerequisite programs. These may include, supplier approval or certification, specifications, chemical control programs, audits and inspections, product identification and retrieval procedures, training, water and air control, and good manufacturing practices. Important processes in HACCP system verification include the initial validation of the HACCP plan and its periodic revalidation. Additional activities include, verification of prerequisite programs, observations and interview of CCP monitors, CCP monitoring records review, equipment calibration, and other records review. It is anticipated in the United States that regulatory agencies will conduct HACCP audits similar to those conducted by the companies. Worksheets used to audit food safety effectiveness and management in Cargill plants will be presented and discussed.

Hazard identification: from a quantitative to a qualitative approach

Abstract 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 plants 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.

Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain.

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: * Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. * Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. * Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. * Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Introduction to the Microbiological Spoilage of Foods and Beverages

Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally “feast or famine.” Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the “simple” food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

Food safety considerations for innovative nutrition solutions

Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science‐based tools to address risk and advise food handlers and manufacturers with best‐practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science‐based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition.

Microbiological Spoilage of Acidified Specialty Products

Acidified specialty products or condiments are among the most microbiologically stable and safe food products. Often formulated, packaged, and distributed without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.