FSN 436 Lecture Notes - Lecture 13: Hazard Analysis And Critical Control Points, Sodium Chloride, Special Education In The United Kingdom
13 Jan 2017
School
Department
Course
Professor
⚫ HACCP
⚫ HISTORY OF HACCP
⚫ 96’s - Industry develops HACCP concept - Which company is credited with developing
HACCP & why?
⚫ 1971 - HACCP concept introduced at Conference for Food Protection
⚫ 1973 - FDA issues low acid canned food regulations based on HACCP plan - What are these
products?
⚫ HISTORY OF HACCP
⚫ 1988 - 1992 - NOAA/NMFS conducts Model Seafood Surveillance Project to design a regulatory
HACCP program
⚫ 1989 - National Advisory Committee on Microbiological Criteria for Foods describes 7
principles of HACCP & application guidelines
⚫ HISTORY OF HACCP
⚫ 1993 - Codex adopts HACCP principles & guidelines
⚫ 1995 - FDA issues regulation mandating HACCP program for fish & fishery products (21 CFR
123)
⚫ 1996 - USDA issues regulation mandating HACCP program for meat and poultry products (9
CFR 417)
⚫ HISTORY OF HACCP
⚫ 1996- Meat & poultry products mandatory HACCP program was to be phased in over three
years starting with largest plants first
⚫ 1997 - December 18th -all seafood processors were to operate under HACCP
⚫ HISTORY OF HACCP
⚫ 1998 - HACCP procedures for safe & sanitary processing and importing of juice - Proposed
Rule
⚫ 1998 - Labeling of juice products- Proposed Rule
⚫ HISTORY OF HACCP
⚫ 2000 - January 1st - All meat and poultry processors had to operate under HACCP
⚫ 2001 - January 18th - FDA publishes final rule to increase safety of fruit & vegetable juices
⚫ HISTORY OF HACCP
⚫ 2001 - January 19th - FDA publishes final rule for HACCP procedures for safe & sanitary
processing & importing of juice
find more resources at oneclass.com
find more resources at oneclass.com
⚫ HISTORY OF HACCP
⚫ Time line for implementation of fruit & vegetable HACCP
⚫ Large companies - 1 year after publication of regulation
⚫ Small companies - 2 years -Employing fewer than 500 persons
⚫ HISTORY OF HACCP
⚫ Time line for implementation of fruit & vegetable HACCP
⚫ Very small companies - 3 years - Total annual sales of less than $500,000 or if total
annual sales is greater than $500,000 but total food sales are less than $50,000 or
employed fewer than an average of 100 full-time equivalent employees & fewer than
100,000 units of juice sold
⚫ Now required for all juice processors
⚫ HACCP Prerequisite Programs
⚫ GMPS
⚫ SSOPs
⚫ Some Common Prerequisite Programs
⚫ Quality of suppliers
⚫ Written ingredient specs
⚫ Employee training
⚫ HACCP Preliminary Tasks
⚫ Assemble the HACCP team
⚫ Describe the food & its distribution
⚫ Describe the intended use & consumers of the food
⚫ Develop flow diagram for the process
⚫ Verify flow diagram
⚫ Cooked Ready-to-Eat Crabmeat
⚫ HACCP Principles
⚫ Hazard Analysis
⚫ Determine CCPs
⚫ Establish CLs for CCPs
⚫ Establishing monitoring procedures at CCPS
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
(cid:1005)96(cid:1004)"s - industry develops haccp concept - which company is credited with developing. 1971 - haccp concept introduced at conference for food protection. 1988 - 1992 - noaa/nmfs conducts model seafood surveillance project to design a regulatory. 1989 - national advisory committee on microbiological criteria for foods describes 7 principles of haccp & application guidelines. 1993 - codex adopts haccp principles & guidelines. 1995 - fda issues regulation mandating haccp program for fish & fishery products (21 cfr. 1996 - usda issues regulation mandating haccp program for meat and poultry products (9. 1996- meat & poultry products mandatory haccp program was to be phased in over three years starting with largest plants first. 1997 - december 18th -all seafood processors were to operate under haccp. 1998 - haccp procedures for safe & sanitary processing and importing of juice - proposed. 1998 - labeling of juice products- proposed rule.
