HACCP Questions and Answers

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 Mcirobiological Criteria for Foods,
and the Codex Alimentarius 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 of
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.


HACCP (Hazard Analysis Critical Control Point) is a food safety assurance system that allows to food processors, catering industries and food service industries
to control the risk of food borne disease and to offer to their consumers safe products.

The implementation of HACCP requires 7 steps:


Conduct a hazard analysis.


Identify the critical points in the process where a hazard can be prevented, eliminated or reduced to an acceptable level.


Establish critical control limits for preventive measures associated with each identified critical control point (CCP).


Establish CCP monitoring requirements.


Establish corrective action to be taken when monitoring indicates that there is a deviation from the established critical limit.


Establish effective record-keeping that document the HACCP system.


Establish procedures for verification that the HACCP system is working correctly.





Assemble HACCP Team



Describe product



Identify intended use



Construct flow diagram



On site confirmation of flow diagram



List all potential hazards



Conduct a hazard analysis



Consider control measures



Determine CCPs



Establish critical limits for each CCP



Establish a monitoring system for each CCP



Establish corrective actions



Establish verification procedures



Establish documentation and record keeping