What is HACCP

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that
identifies where hazards might occur in the food production process and puts into place stringent
actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each
step of the process, there is less chance for hazards to occur.

Why is HACCP Important?

HACCP is important because it prioritizes and controls potential hazards in food production. By
controlling major food risks, such as microbiological, chemical and physical contaminants, the
industry can better assure consumers that its products are as safe as good science and technology
allows. By reducing foodborne hazards, public health protection is strengthened.

What are the Major Food Hazards?

While many public opinion studies report that consumers are concerned primarily about chemical
residues, such as from pesticides and antibiotics, these hazards are nearly non-existent. The more
significant hazards facing the food industry today are microbiological contaminants, such as
Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed
to focus on and control the most significant hazards.

Is HACCP New?

HACCP is not new. It was first used in the 1960s by the Pillsbury Company to produce the safest and
highest quality food possible for astronauts in the space program. The National Academy of
Sciences, National Advisory Committee for Microbiological Criteria for Foods, and the Codex Aliment
Arius have endorsed HACCP as the best process control system available today.

How Does HACCP Compare to the Current Food Production and Inspection Programs?

The current food inspection program is based on a "see, smell and touch" approach that relies more
on detection of potential hazards than prevention. Furthermore, the current inspection program was
designed in the 1930s when the threat of diseased animals and physical contaminants were the
main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of
greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation's
7,000 meat and poultry plants.

What is the Status of the Adoption of HACCP Within the Meat and Poultry Industry?

Many of the nation's meat and poultry processing facilities have implemented some or all the
HACCP principles into their operations. Many companies have also provided HACCP training to
management and in-plant workforce.
What is USDA's Pathogen Reduction/HACCP Regulation?

USDA is pursuing a farm to table approach to food safety by taking steps to improve the safety of
meat and poultry at each step in the food production, processing, distribution and marketing chain.
On July 25, 1996, USDA released its Pathogen Reduction/HACCP final rule. The final rule will further
target pathogens that cause foodborne illness, strengthen industry responsibility to produce safe
food, and focus inspection and plant activities on prevention objectives. The final rule covers three
major areas:

Sanitation Standard Operating Procedures

Microbiological Testing
Hazard Analysis Critical Control Point (HACCP) system

How Does HACCP Work in Food Production?

There are seven principles, developed by the National Advisory Committee on Microbiological
Criteria for Foods, that serve as the foundation for a HACCP system. They are:

1. Conduct a hazard analysis to identify potential hazards that could occur in the food production
process.

2. Identify the critical control points (CCPs) -- those points in the process where the potential
hazards could occur and can be prevented and/or controlled.

3. Establish critical limits for preventive measures associated with each CCP. A critical limit is a
criterion that must be met for each CCP. Where appropriate, critical limits may reflect relevant FSIS
regulations and FDA tolerances.

4. Establish CCP monitoring requirements to ensure each CCP stays within its limit. Monitoring may
require materials or devices to measure or otherwise evaluate the process at CCPs.

5. Establish corrective actions if monitoring determines a CCP is not within the established limits. In
case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.

6. Establish effective recordkeeping procedures that document the HACCP system is working
properly. Records should document CCP monitoring, verification activities and deviation records.

7. Establish procedures for verifying that the HACCP system is working properly. Verification
procedures may include reviewing the HACCP plan, CCP records, critical limits as well as conducting
microbial sampling. Both plant personnel and FSIS inspectors will conduct verification activities.
What Role Does Microbiological Testing Play in HACCP Programs?
Microbiological testing can play a valuable role in HACCP programs as a means for verifying the
HACCP system is working properly and to track trends and profiles of products. By tracking
microbiological data, plants can identify when the production process is not being properly
controlled or verify that prevention efforts are successfully reducing bacterial levels. End-product
microbiological testing, however, is less effective. There is not sufficient data to determine what is
considered an "acceptable" level of bacteria on raw meat and poultry, so an end-product test will
not provide useful data, other than for trends analysis. While end-product testing may indicate,
bacteria are present, it does not solve the problem of identifying and eliminating contamination.

What Role Do Other New Technologies Play in HACCP?

New technologies will play critical roles in HACCP programs since HACCP is designed to institute
practices that reduce or eliminate harmful contamination. If new technologies are developed that
prevent or eliminate hazards throughout the production process, they will be widely accepted and
adopted. The industry has studied several new technologies and petitioned USDA to approve them
for use.

Are There Established HACCP Guidelines and Plans for the Food Industry to Use?
There are seven HACCP principles that must be followed to implement HACCP. Every food
production process in a plant will need an individual HACCP plan that directly impacts the specifics of
the product and process. Government and industry groups are developing some generic HACCP
models that provide guidelines and directions for developing plant-, process- and product-specific
HACCP systems. The International Meat and Poultry HACCP Alliance has developed training
curriculum to assist the meat and poultry industry.

How Would HACCP Be Applied from Farm to Table?

For the most successful implementation of HACCP, it should be applied from farm to table -- starting
on the farm and ending with the individual preparing the food, whether in a restaurant or home. On
the farm, there are actions that can be taken to prevent contamination from occurring, such as
monitoring feed, maintaining farm sanitation, and practicing good animal health management
practices.
In the plant, contamination must be prevented during slaughter and processing. Once meat and
poultry products leave the plant, there should be controls in place during transportation, storage
and distribution.
In retail stores, proper sanitation, refrigeration, storage and handling practices will prevent
contamination. Finally, in restaurants, food service and homes, food handlers must store, handle and
cook foods properly to ensure food safety.
How Can HACCP Be Applied in Distribution and Retail?
FSIS plans to work with the Food and Drug Administration and state and local governments to begin
to implement HACCP in the distribution and retail sectors. FSIS intends to work with FDA to develop
federal standards for safe handling of food during transportation, distribution and storage prior to
delivery to retail stores. Also, FSIS will work with FDA to provide food safety guidance to retail stores
through the updated Food Code. The Food Code is a model ordinance intended to serve as a guide
for state and local authorities. Following proper sanitation and handling guidelines will help ensure
that further contamination and cross contamination do not occur.

How Can Consumers Use HACCP?

Consumers can implement HACCP-like practices in the home by following proper storage, handling,
cooking and cleaning procedures. From the time a consumer purchases meat or poultry from the
grocery store to the time they cook and serve a meal, there are many steps to take to ensure food
safety. Examples include properly refrigerating meat and poultry, keeping raw meat and poultry
separate form cooked and ready-to-eat foods, thoroughly cooking meat and poultry, and
refrigerating and cooking leftovers to prevent bacterial growth