Jones, Ronald K.

English

Research Papers in Economics

HACCP:
Hazard Analysis and Critical Control Point Systems
by
Dr. Ronald K. Jones, D.V,M.
U.S. Department of Agriculture
Food Safety & Inspection Service
Meat & Poultry Inspection Area
Boston, MA
Plan w-illinclude:
1. Assessing potential hazards
2. Determining CCPS
3. Establishing requirements for each CCP
4. Monitoring procedures
5. Corrective actions
6. Record keeping requirements
7. Ways to verify plans are working
Twenty-fiveFSIS employees worked with industry
experts in the following areas:
1. Refrigerated foods
2. Cooked sausage
3. Poultry slaughter
4. Fresh ground beef
5. Swine slaughter
In addition, consumer activists participated.
Journal of Food DistributionRmearch
HACCP model plans are being tested in various
anonymous volunteer plants.
FSIS has subjected to peer review its HACCP
evaluation plan.
The down side of HACCP is that it has been
linked to S1Scattle by some consumer activists.
Poultry
FSIS working with National Academy of Science
to:
1. Include HACCP
2. Use increased microbiological testing
Other projects:
1. GAO and OIG are examining poultry
inspection
2. Sept. 1992, FSIS issued a rule for PQCS to
irradiate poultry. Some states have already
banned use of irradiation on food products
(New York and Maine). Must be labeled
“treated with radiation” or “treated by irradi-
ation,” bear the green international irradiation
symbol, and have the words “keep refriger-
ated” or “keep frozen”
February 93/page 353. Extra rinse of hot water atler scalder and
counter flow of water in scalder is said to
reduce bacteria
4. TSP approval (’Ikisodium Phosphate)
Used to reduce campylobacter and salmonella
Does not produce a sterile carcass
Effective on gram negative bacteria only
There have been no live bacteria recovered in
TSP solutions
Working theories:
a. removes a layer of fat allowing the
bacteria to be washed away
b. changes the pH, which kills the bacteria
Is not considered a food additive; will not be
required on label
The product left over after use can be turned
into a Ca compound that can be added to
animal feed
Presently, TSP is used in processed cheeses to
produce a smooth, creamy appearance
This is a food grade chemical similar to that
in hardware store
The treatment will be for fifteen seconds of
partial spray and dipping post chill in
slaughter only. Are considering for use in
processing plants. The solution will be ftom
8-12%.
The process will include a partial reuse of the
TSP solution; similar to the use of chill
water.
PQC guidelines will be issued,
Inspection exemption for meat or poultry pizzas
Fresh pizzas topped with inspected and passed
meat or poultry and destined for schools in the
National School Lunch Program, or other public
or private non-profit institutions.
Presently, FSIS is evaluating inspection
exemptions already granted in order to develop
criteria for further exemptions. Specifically, FSIS
is looking at wholesale outlets selling to:
1. Hotels
2. Restaurants
3. Institutional users
Those facilities being considered for exemption
will only have as operations cutting, grinding, or
repackaging into smaller units.
Mkrobiological baseline program
During the study FSIS is looking for:
1. Certain Pathogens of public health concern on
raw beef
2. Will consider for raw poultry and raw pork
There are a couple of iterns of controversy sur-
rounding the baseline program. They are:
1. Few tests available that can be used in a plant
setting.
2. There are few dose response relationships
established with respect to the number of a
given bacteria on raw product that would
cause illness in humans.
Mlmal residue in meat and poultry
Chemical residues are one of the three major
public health concerns associated with the meat
and poultry supply. FSIS enforces legal limits on
residues established by FDA for animal drug
residues and the EPA for pesticide residues. The
violation rate is about one-tenth of what it was in
1979. Almost all residue violations are animal
drug residues from sulfa and antibiotics. Pesticide
residues are rare.
February 93/page 36 Journal of Food DistributionResearchMost violations only slightly exceed legal residue National correlation center
limits, which include a tenfold marginof safety.
Established in Ames, Iowa in 1991.
Workplace safety
Refreshercourse for 1200 veterinariansin FSIS
Since the September 1991 fire in North Carolina,
where 25 workers died, FSIS is doubling its Inspection of exotic animals
efforts to ensure safety in the workplace. The
efforts include: Reindeer and ostriches may become mandatory
1.
2.
3.
4.
since they are being domesticated and raised for
Increased safety training for FSIS employees food.
Adding periodic safety checks as inspection
tasks
Re-emphasizing occupational health and safety
committees
Developing procedures with OSHA to
strengthen FSIS employee safety training and
for reporting safety violations to OSHA
Journsl of Food DistributionResearch Februsry 93/page 37February 931page38 Journal of Food DistributionResearch

HACCP: HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEMS

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