Industry Perspectives on the Use of Microbial Data for Hazard Analysis and Critical Control Point Validation and Verification

Abstract

Microbial testing is an essential element in validation of critical limits identified within a hazard analysis critical control point (HACCP) plan. Without appropriate validation there is no assurance that the plan will control the hazards of concern. Once critical control points have been validated to effectively prevent, reduce, or eliminate hazards, application of routine testing for pathogens in finished product becomes an ineffective means to assure process control and therefore safety of the product. The occurrence of a pathogen in a product produced under an effective HACCP plan is so rare that sampling protocols are not capable of finding the needle in the haystack. Quantitative indicators can provide a much more effective tool for verifying that HACCP is properly implemented. Choice of appropriate indicators is product and process specific. In certain applications, finished product testing for even indicator organisms provides no meaningful data for verification of HACCP (e.g., canned products). Tests chosen should provide meaningful information that directs resources toward prevention and improvement of the system.

Standard hazard analysis, critical control point and hotel management

“…Hazard Analysis and Critical Control Points (HACCP) represents a systematic preventive approach to food safety, which sees chemical, biological and other irregularities that can occur in all processes of production, preparation, packaging, distributing of food and gives solutions to prevent them in practice (Swanson & Anderson, 2000). The concept is, since 2011 in Montenegro, legally binding, and companies, including hotels, decided to implement the standard.…”

Management of Microbiological Hazards

“…Strains used in such studies are representative of those of concern in the foodstuff and are pre-conditioned to most closely approximate their physiological state prior to processing. Regulatory and industry reviews provide additional guidance on the use and application of microbiological testing in validation (ICMSF, 2011;NACMCF, 2006NACMCF, , 2010Codex Alimentarius Commission, 2008b;Swanson et al, 2000;Zwietering et al, 2010). The remainder of this chapter will focus on the use of microbiological testing as verification in food safety management systems.…”

Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant

“…The most effective way to achieve food safety is to focus on prevention of possible hazards and to improve the process (Swanson & Anderson, 2000). The HACCP system has been indicated as one of the most effective ways to guarantee high quality and safe food, from a human health point of view.…”