effective use of performance criteria for individual plants
TRANSCRIPT
Food Safety
Effective use of performance criteria for
individual plants
Dane BernardKeystone Foods LLC
Food Safety
Performance Criteria (standards)
! Sanitation performance standards! Salmonella performance standards! Performance standards for certain
ready to eat meat and poultry products (cooking and stabilization)
Food Safety
How to meet the Salmonella standard
!Set A � 8/53!Set B � 6/53!Set C � 0/53
!Supplier selection
Food Safety
Performance Criterion (PC)
The expected level of control at one or more steps in the food chain.
Food Safety
Food Safety Objectives
Food Safety
Not a question of why or why not!
In my humble opinion, FSO�s have become
part of the food safety language, and
Food Safety
Food Safety Objective
Food Safety Objective
�The level of microbiological hazard that is tolerable in a food
at a specified point along the food chain in order to provide the appropriate level of public
health protection.�
�The level of microbiological hazard that is tolerable in a food
at a specified point along the food chain in order to provide the appropriate level of public
health protection.� Codex draft
Food Safety
FSOs and PC define what is meant by �acceptable level� in the definition of
CCP:
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to anacceptable level.
Food Safety
Food Safety Objective
Food Safety Objective
�The maximum frequency and/or concentration of a
[microbiological] hazard in a food at the time of consumption that provides the appropriate
level of health protection.�
�The maximum frequency and/or concentration of a
[microbiological] hazard in a food at the time of consumption that provides the appropriate
level of health protection.� Codex draft-US
Food Safety
Why?
Will become �standard expectation� for
validation of CL�s identified at CCP�s
(Uniformity)
Food Safety
Validation of CLs in HACCP Systems
!Two broad categories of activity!Basis for CLs at HACCP CCPs!Delivery or execution of CL at
CCP
!Two broad categories of activity!Basis for CLs at HACCP CCPs!Delivery or execution of CL at
CCP
Food Safety
Risk Assessment (MICRO)
Risk Assessment (MICRO)
Hazard IdentificationHazard Identification
Hazard CharacterizationHazard Characterization
Exposure AssessmentExposure Assessment
Risk CharacterizationRisk Characterization
A qualitative or quantitative estimate of riskA qualitative or quantitative estimate of risk
Food Safety
Acceptablelevel of protection
(ALOP)
Acceptablelevel of protection
(ALOP)
FSO
Performance Criterion
Performance Criterion
CriticalLimits
CriticalLimits
Risk Management
Decision
Risk Management FSO
Decision
Food Safety
ALOPALOP
Less than 1 in 10,000 chance of illness per year based on consumption of 100 gr./day
Less than 1 in 10,000 chance of illness per year based on consumption of 100 gr./day
FDA, rule on HACCP for juice products
Food Safety
The identified ALOP leads to:
!FSO = ≤ 1 cfu E. coli O157:H7 per 10 L of juice
!PC = 5D for E. coli O157:H7!CL for pasteurized juice: 10
seconds at 145ºF (estimate based on BBSF)
Food Safety
Validation: the Eighth Principle!
! How do we know the plan works?
Ho - Σ R + Σ I are used to establish PC
Ho - Σ R + Σ I ≤ FSO
Food Safety
Basic Control Measures (micro)
!Keep it out (slaughter practices)! Controlling initial levels (Ho)
!Kill it! (interventions)! Reducing a hazard (ΣR)
!Keep it from getting worse ! Controlling increase in a hazard (ΣI)
Food Safety
FSO�s/PC need to be
!More user friendly !Transformed into recommended
criteria!Made available as safe harbors
Food Safety
Performance Standards for the Production of
Certain Meat and Poultry Products
Food Safety
Jan. 6,1999
!Performance standards for cooking and stabilization!Cooked beef, roast beef, cooked corned
beef, fully cooked beef patties!Fully cooked poultry products!Certain partially cooked poultry
products
Food Safety
Performance Standards
The easy way out!!Lethality Appendix A!Stabilization Appendix B
Food Safety
Lethality
!D value: time at a temperature to get a 1 log (90%) reduction in target organism.
!Reduced by a factor of 10!5-decimal reduction (105) reduces
by 10,000 to <1 (99.999%)
Food Safety
Lethality Performance Standards
! §318.17 Cooked beef: 6.5-log10(106.5) [6.5 D]
! §381.150 Cooked poultry: 7-log10(107) [7D]
!Destruction of Salmonella indicates destruction of most other pathogens
Food Safety
Lethality Performance Standards
!Validation of cook step: Documentation to show that the performance standard is met by the processing operations conducted in the establishment
Food Safety
For example, from App. A: (Beef)
7267150
1212140
121112130
Time to 7.0D
Time to 6.5 D
ºF
Food Safety
For example, from App. A: (Poultry)
!Should reach an internal temperature of at least 160 °F.
!Cured and smoked poultry should reach an internal temperature of at least 155 °F.
Food Safety
Lethality Performance Standards
! “The…performance standards allow establishments to develop and implement processing procedures customized to the nature and volume of their production.�
Food Safety
Developing customized processing procedures
Product heating rate
ConfirmationD&z value
Food Safety
By using guideline A, we don�t take credit for all lethal effect:
0 100 200 300 400 500406080100120140160
Temperature (F)
Core temperature
Time (min)0 100 200 300 400 500
406080100120140160
Food Safety
Developing customized processing procedures
http://www.amif.org/factsand.htm
Principles of Integrated Time-Temperature Processing
(J. Scott and L. Weddig. 1998. Presented at Meat Industry
Research Conference, Philadelphia, PA)
Food Safety
Stabilization
!Preventing growth of spore-forming bacteria
!Can survive cooking; can grow during cooling; competitors killed off in cooking
Food Safety
Stabilization
!Clostridium botulinum!Clostridium perfringens!Bacillus cereus!Applied to cooked and partially
cooked products
Food Safety
Stabilization Performance
Standards!Performance standard is that
there is no more than a 1-log increase of C. perfringens
!This target organism is used since the others are slower growing
Food Safety
Stabilization Performance
Standards!Rapid cooling of products (e.g.,130° -
80°F in 1.5 h and 80° - 40° F in 5h)!Compliance guidelines include
chilling recommendations from FSIS Directive 7110.3 �Time/temperature Guidelines for Cooling Heated Products�
Food Safety
§318.17 Cooked Beef
!Lethality: 6.5-log10!must include a cooking step
!Stabilization: <1-log10 increase
Food Safety
§381.150 Cooked Poultry
!Lethality: 7-log10!must include a cooking step
!Stabilization: <1-log10 increase
Food Safety
§381.150 Partially Cooked Poultry
!No lethality! Stabilization: <1-log10 increase!Must bear the statement! �Partially Cooked: For Safety, Cook
Until Well Done�! letters no smaller than ½ size of largest
letter in product name!detailed cooking instructions required
on immediate container
Food Safety
Questions???