HACCP in Food and Drinking Water Safety

1. HACCP in Food and Drinking Water Safety Guest lecture in CHEE 4773 Industrial Safety and Loss Management by Dr. Lisbeth Truelstrup Hansen, Associate Professor Department Process Engineering & Applied Science (Food Science)

2. Introduction Food Scientist specialized in Food Microbiology Professor at Dal since 2000 Coordinator of the Food Science program Undergraduate teaching: ENVE 3251 Environmental and Industrial Microbiology FOSC 3080 Food Microbiology FOSC 4091 Food Safety and Biotechnology FOSC 4500 Seminar in Food Science Research areas: Microencapsulation for delivery of beneficial probiotic bifidobacteria Biofilm formation of a foodborne pathogenic bacteria Listeria monocytogenes Use of natural antimicrobial compounds to preserve food products Microbial source tracking in drinking water coliform events Consultant for the industry

3. Overview Hazard Analysis of Critical Control Points (HACCP) strategies Definitions History of HACCP Continuous challenges to safety in our food and drinking water supply Components of HACCP HACCP teams and management The seven principles Applications

4. HACCP A preventative approach to enable the production of consistently safe products: Control of key steps (critical control points) which can eliminate or reduce the likelihood of a hazard occurring Documentation that the system is working Use of HACCP: Together with the prerequisite plan, it is the basis for successful implementation of a quality assurance system in the processing of food Main objective is to ensure products are safe to consume The concept can also be used in other systems such as drinking water treatment and distribution and agriculture Monitoring and verification: HACCP program compliance requires that establishments have systems in place to monitor and control the program and maintain records demonstrating due diligence

5. HACCP Definitions Hazard � any biological, chemical or physical property that may be expected to cause an unacceptable health risk to consumers if present in the product Risk � an estimate of the likelihood of the occurrence of a hazard Severity of risk � the seriousness of a hazard if not properly controlled (e.g., metal fragments vs. botulinum toxin) Critical control point (CCP) � a specific point in a process where control can be applied to eliminate or reduce the risk of a hazard to an acceptable level

6. History of HACCP First used in the US space program to ensure food safety for astronauts without relying on end-product testing (early 1970�s) HACCP was adopted in 1973 by the USFDA for low acid canned food regulations (pH > 4.6) The USFDA made HACCP mandatory for all seafood processors in the US as well as for those foreign plants exporting to the US (1997) Canadian Food Inspection Agency (CFIA) made HACCP mandatory for all Canadian seafood processors (1998) CFIA also implemented mandatory HACCP for the meat and poultry industry (2007) Similar legislation has been imposed in the EU for food processors within the EU and those exporting to EU countries (Internationally Codex Alimentarius)