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mAZARD
NALYSIS
AND

RITICAL

ONTROL
OINTS
 p AT IS ACCP ?

A systematic preventive approach to food safety

and pharmaceutical safety that addresses
physical, chemical, and biological hazards as a
means of prevention rather than finished
product inspection
 ORIGIN

ACCP was first introduced in the 1960·s ² at the

start of the space program. NASA
used it first and then it was introduced into
the other commercial areas ² Pillsbury and
food manufacturers.
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4 ACCP is used in the food industry to identify

potential food safety hazards, so that key
actions, known as Critical Control Points (CCPs)
can be taken to reduce or eliminate the risk of
the hazards being realized.

4 The system is used at all stages of food

production and preparation processes including
pack, distribution, etc.
 ÕORMS OÕ AZARDS

4 Physical
÷ Glass, metal, foreign objects
4 Chemical
÷ Allergens, drug resides, cleaners, residues, natural
toxins
4 Microbiological
÷ Cross contamination, pathogens
 ACCP 7 PRINCIPLES
4 Principle 1: Conduct a hazard analysis
4 Principle 2: Identify critical control points

4 Principle 3: Establish critical limits for each

critical control point
4 Principle 4: Establish critical control point
monitoring requirements
4 Principle 5: Establish corrective actions

4 Principle 6: Establish record keeping procedures

4 Principle 7: Establish procedures for ensuring

the ACCP system is working as intended
 
 


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Plans determine the food safety hazards and identify the

preventive measures the plan can apply to control these
hazards. A food safety hazard is any biological, chemical,
or physical property that may cause a food to be unsafe
for human consumption.
 
  






 


A Critical Control Point (CCP) is a point, step, or

procedure in a food manufacturing process at
which control can be applied and, as a result, a
food safety hazard can be prevented, eliminated,
or reduced to an acceptable level.
 
  
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A critical limit is the maximum or minimum value

to which a physical, biological, or chemical hazard
must be controlled at a critical control point to
prevent, eliminate, or reduce to an acceptable
level.
 
  
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Monitoring activities are necessary to ensure that

the process is under control at each critical
control point.

  
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These are actions to be taken when monitoring

indicates a deviation from an established critical
limit. The final rule requires a plant's ACCP
plan to identify the corrective actions to be
taken if a critical limit is not met. Corrective
actions are intended to ensure that no product
injurious to health or otherwise adulterated as a
result of the deviation enters commerce.

  
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The ACCP regulation requires that all plants

maintain certain documents, including its hazard
analysis and written ACCP plan, and records
documenting the monitoring of critical control
points, critical limits, verification activities, and
the handling of processing deviations.

  
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‰alidation ensures that the plants do what they

were designed to do; that is, they are successful
in ensuring the production of safe product.
Plants will be required to validate their own
ACCP plans. ÕSIS (The Õood Safety and
Inspection Service) will not approve ACCP plans
in advance, but will review them for conformance
with the final rule.
4 ‰erification ensures the ACCP plan is adequate,
that is, working as intended. ‰erification
procedures may include such activities as review
of ACCP plans, CCP records, critical limits and
microbial sampling and analysis. ÕSIS (The Õood
Safety and Inspection Service) is requiring that
the ACCP plan include verification tasks to be
performed by plant personnel. ‰erification tasks
would also be performed by ÕSIS inspectors.
Both ÕSIS and industry will undertake microbial
testing as one of several verification activities.
4 ‰erification also includes 'validation' - the
process of finding evidence for the accuracy of
the ACCP system (e.g. scientific evidence for
critical limitations).
ÕAT TOM IS A MNEMONIC DE‰ICE T AT IS USED IN T E ÕOOD SER‰ICE INDUSTRY TO
DESCRIBE T E SIX ÕA‰ORABLE CONDITIONS REQUIRED ÕOR T E GROpT OÕ ÕOODBORNE PAT OGENSþ

Õood There are sufficient nutrients available that promote the growth
 of microorganisms. Protein-rich foods, such as meat, milk, eggs and
fish are most susceptible

Acidity Õoodborne pathogens require a slightly acidic p level of 4.6-7.5,

while they thrive in conditions with a p of 6.6-7.5. ÕDA
regulations for acid/acidified foods require that the food be
brought to p 4.5 or below.

Time Õood should be removed from "the danger zone" within two hours,

either by cooling or heating. phile most guidelines state two

hours, a few indicate four hours is still safe.

Temperature Õoodborne pathogens grow best in temperatures between 41 °Õ

(5 °C) to 135 °Õ (57 °C), a range referred to as the temperature

danger zone (TDZ). They thrive in temperatures that are between
70 °Õ (21 °C) to 120 °Õ (49 °C).
Oxygen Almost all foodborne pathogens are aerobic, that is requiring
 oxygen to grow. Some pathogens, such as clostridium botulinum,
the source of botulism, are anaerobic and do not require oxygen to
grow.

Moisture pater is essential for the growth foodborne pathogens, water

 activity (wa) is a measure of the water available for use and is
measured on a scale of 0 to 1.0. Õoodborne pathogens grow best in
foods that have a wa between 1.0 and 0.86. ÕDA regulations for
canned foods require wa of 0.85 or below.