recent developments in gmp’s & haccp€¦ · haccp identify food safety related issues...
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Recent Developments in GMP’s & HACCP
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Good Manufacturing PracticesModern GMP’s (mGMP’s)Multiple updates, including:
Strengthening ready-to-eat (RTE) controlsChemical Control ProgramTraceabilityRecall
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Good Manufacturing PracticesFood Safety relies on
Prevention and Control through strong programs, policies, and practices that are understood and documented.
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HACCPHazard
Analysis
Critical
Control
Point
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HACCPA systematic approach to assessing possible risks associated with a product and determining the controls necessary to minimize or eliminate the risks of causing illness or injury.
The National Advisory Committee
on Microbiological Criteria for Foods
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HACCPIdentify food safety related issuesIdentify programs that control or prevent the identified food safety issues.Identify process steps that eliminate or reduce the identified food safety issuesIdentify activities that can monitor and measure whether or not these programs and process steps are being controlled.Document results.
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HACCPPhysical
FDA study7 to 25 mmIndustry standard< 4.0 mm
Not expected
Biological
Pathogenic bacteriaVirusesParasitic wormsProtozoa
Chemical
Mycotoxin
PesticidesPlant
chemicalsAllergens
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HACCPNon-food safety issues:
An undesirable condition or contaminant which will not cause injury or illness to the consumer
InsectsHairFilth, Spoilage not related to food safetyEconomic fraud or other violations of regulatory food standards not directly related to safetyPsychological trauma
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HACCP
Food Safety ConcernsBiological
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Food Safety Concerns - Biological
PathogensBarriers / Hurdles to Growth
pH - < 4.6
Water activity (aw) - < 0.86
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Food Safety Concerns - Biological
pHCorn tortilla - pH of 5.2High lime tortilla - pH of 9.0
Water activity (aw)Tortilla - > 9.0
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Food Safety Concerns - Biological
Pathogens of Concern for Tortillas & Tortilla Chips
Salmonella (raw materials and employees)
Listeria monocytogenes(environment)
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Food Safety Concerns - Biological
PreventionSalmonella
Raw materials – Approved suppliersSanitation
Employees – Personnel GMP’s
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Food Safety Concerns - Biological
PreventionListeria monocytogenes
Effective sanitation
Environmental monitoring
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Food Safety Concerns - Biological
Elimination
Salmonella & Listeria
Cook to an internal temperature of > 1650 Fahrenheit
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Food Safety Concerns - Biological
Prevent recontaminationafter cooking
Employees – Pollinators, Break coverage
– Uniform and hands
Sanitation
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HACCP
Food Safety ConcernsChemical
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Food Safety Concerns - Chemical
SourcesRaw materials
Agricultural chemicalsEconomic fraudMycotoxinsAllergens
Plant chemicals
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Food Safety Concerns - Chemical - Mycotoxins
Aflatoxin and Fumonisin
Aflatoxin – FDA max. - 20 ppb
Fumonisin – FDA recommendation - 4 ppm
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Food Safety Concerns - Chemical - Mycotoxins
Aflatoxin and FumonisinPrevention
Supplier controls- Raw material specifications- Letter of Continuing Guarantee- Certificate of AnalysisInternal testing- Periodic verification
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Food Safety Concerns - Chemical - Mycotoxins
Aflatoxin – ReductionSome studies indicate that the
alkaline cooking of the corn may
reduce aflatoxin; however, cannot
be relied upon.
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Food Safety Concerns - Chemical - Allergens
Allergens– Protein chain
– Hyper-response by immune system
– Same immune reaction as for hay fever, animals, bee stings, penicillin allergies, etc.
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Food Safety Concerns - Chemical - Allergens
Allergy vs. IntoleranceFood intolerance
– The body cannot synthesize the material – Examples: Lactose intolerance, gluten intolerance
– Some symptoms may be the same as in food allergy.
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Food Safety Concerns - Chemical - Allergens
Regulated Allergens - USAThe “Big Eight”
– P– T ____ n– M – E– S– W– F– S
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Food Safety Concerns - Chemical - Allergens
Regulated Allergens - USAThe “Big Eight”
– Peanuts– Tree nuts– Milk– Eggs– Soy (intact protein)– Wheat– Fish– Shellfish
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Food Safety Concerns - Chemical - Allergens
Regulated Allergens - Canada– The “Big Eight”
Plus
– Sesame seeds (allergen)– Sulfites (food intolerance, not an
allergic reaction)
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Food Safety Concerns - Chemical - Allergens
Prevention & Control are Essential
There is not an “acceptable level” for the regulated food allergens – if added /
present, must be on the label.
.
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Food Safety Concerns - Chemical - Allergens
Prevention & Control are Essential
Food allergens are very stable and not removed/destroyed by typical
manufacturing processes.
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Food Safety Concerns - Chemical - Allergens
Identify the regulated allergens in all raw materials
- Ingredients
- Processing Aids
- Food Contact Surfaces (packaging, inserts, etc.)
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Food Safety Concerns - Chemical - Allergens
Labeling#1 Cause of Allergen Recalls:
Allergens not correctly identified on the label
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HACCP
Food Safety ConcernsPhysical
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Food Safety Concerns - Physical
FDA study7 to 25 mm
Industry standard< 4.0 mm
Not expected
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