A seminar on HACCP and safety of canned foods,CCPs identification

1. HACCP and Safety of canned foods and
unreliability of post process sampling of canned
foods to ensure sterilization, identifying CCPs and
their monitoring by specially trained personnel
SUBMITTED TO:
Prof. K.C.Dora
dept. of Fish Processing
Technology
FPT-502
SUBMITTED BY:
Asik Ikbal
M.F.SC. 1ST
YEAR, 2nd
SEM.

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INTRODUCTIONINTRODUCTION
 Since canning discovered by the Frenchman Nicholas Appert at the
beginning of the nineteenth century, the method of preserving food
using heat has become a fairly well established process. It is
sometimes referred to as ‘appertization’.
 For many decades, this process was based on a trial and error
approach until the discovery of microbiology and heat transfer
principles at the end of the nineteenth century, which enabled the
development of its scientific foundations.
 World wide, the food processing industry is shifting towards Hazard
Analysis Critical Control Point(HACCP) system of quality
management.

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 Hazard analysis and critical control points or HACCP is a
systematic preventive approach to food safety from biological,
chemical, and physical hazards in production processes that can
cause the finished product to be unsafe, and designs
measurements to reduce these risks to a safe level
 This is a total quality management system with stress on safety,
based on a systematic approach to hazard identification,
assessment and control which makes it different from the
traditional inspection and quality control procedures.
Cont……..Cont……..

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Brief history of HACCPBrief history of HACCP
 HACCP was developed by Pillsbury for the NASA space program
in the 1970’s
 Codex Alimentarius (FAO) has developed it for international use
 Canada refined it in 1992 as the Food Safety Enhancement
Program (FSEP)

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Food Safety HazardsFood Safety Hazards
 A hazard is a biological, chemical or physical agent that is reasonably likely to cause
illness or injury in the absence of its control.
 In HACCP, hazards refer to the conditions or contaminants in foods that can cause
illness or injury.
Potential hazards can include:
Biological
 Microorganisms: bacteria / yeasts / molds / viruses
 insects
Chemical
 Cleaners
 Lubricants / fuel / hydraulic fluid / coolants
 pesticides
Physical
 Glass / plastic / wood / rocks
 Metals

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What is a food safety management system?
 A food safety management system helps the process & people to
produce a safe product by controlling hazards
 A food safety management system needs:
 Effective procedures (Good Manufacturing Practices (GMP)
Operational controls and Standard Operating Procedures (SOP),
Sanitation and Pest Control, Preventive Maintenance)
 Delegated responsibilities
 Trained people

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Critical Control Point (CCP)
Control Point - A step in the process where the product can be
stopped and a measurement taken
 A Critical Control Point (CCP) is an identifiable point in the
production chain where a hazard may occur and action is taken to
prevent the hazard from occurring.
A CCP can be used to control more than one hazard – refrigeration
storage CCP. alternatively, several CCPs may be needed to control
one hazard.

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identified as CCP when hazards can be prevented, for example:

9. Principles of HACCPPrinciples of HACCP
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• Hazard analysis (The first step involves identifying any hazards that must be prevented, eliminated or
reduced to acceptable levels. )
• Determine the Critical Control Points (CCP) (Identifying the Critical Control Point (CCP) at the steps
or at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels.)
• Establish critical limits (A critical limit is a maximum or minimum value to which a biological, chemical
or physical limit must be controlled at a CCP)
• Critical Control Point (CCP) monitoring (This helps to produce an accurate record for future use in
verification.)
• Corrective actions (corrective actions can include: reprocessing; • destroying the product.)
• Establish verification procedures (Verification procedures are those activities, other than monitoring
CCPs, that verify the HACCP plan and show the system is operating according to the plan.)
• Record keeping procedures(Documentation and record keeping help to demonstrate the effective
implementation of the previous principles of HACCP)

10. SAFETY OF CANNED FOODS……..SAFETY OF CANNED FOODS……..
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11. UNRELIABILITY OF POST PROCESSUNRELIABILITY OF POST PROCESS
SAMPLING OF CANNED FOODS.......SAMPLING OF CANNED FOODS.......
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 Unreliability of post process sampling of canned foods takes place when microbial
contaminants leak into the can after heat sterilization due to a failure of the
container to maintain an hermetic seal. it accounts for 60–80% of the spoilage of
canned foods.
 The micro-organisms involved in leaker spoilage can be any type, these include
bacterial cocci, short and long rods, yeasts and moulds, aerobic spore formers or,
more likely, a mixture of many of these organisms.
 Minimization process of Unreliability of post process sampling of canned foods-
– ensure good controls over empty can inspection and handling systems,
– can seam integrity (every 30 min. visual inspection must be done),
– adequate chlorination of cooling water (2-5 ppm),
– minimal can abuse during in-plant can handling, transportation and distribution.

12. CRITICAL LIMITS………..CRITICAL LIMITS………..
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 A critical limit must be specified for each control measure at each CCP.
 In some cases, more than one critical limit will be specified at a particular
CCP.
 Criteria often used include-
 Temperature ,Time , Moisture, pH, Water activity, Chlorine level, Sensory
parameters.
 Examples of critical limits at the following CCP are-
 Raw/frozen shrimp : Maximum 100 ppm sulphite.
 Cooked shrimp(cooked) : Cook at 1000
c for 3 minutes.
 Dried shrimp (dryer) : Water activity 0.70 or less.
 Tuna butchering : Histamine < 50 ppm, fish temperature 0-50
c.

13. MONITORING BY SPECIALLLY TRAINEDMONITORING BY SPECIALLLY TRAINED
PERSONNEL………PERSONNEL………
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14. CONTD……….CONTD……….
 The HACCP team should describe in detail the methods and
procedures used to verify the system.
 Methods used for verification are-
 Random sampling and analysis (microbiological) and
trend analysis
 Detailed tests at selected CCP
 Intensified analysis of intermediate or final products
 Survey of conditions during storage, distribution, sale
and use of products
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15. Conclusion……Conclusion……
 HACCP system, as it applies to food safety management, uses the
approach of controlling critical points in food handling to prevent
food safety problems.
 The HACCP system can be applied throughout the food chain from
the primary producer to the consumer and its enhances the
responsibility and degree of control at the level of the food industry.
 HACCP is not a sophisticated system requiring high technology and
high educated staff. Simple methods like sensory methods, time-
temperature evolution, pH determination etc. are employed in this
system.
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REFERENCES…….REFERENCES…….
 www.fao.org
 www.wikipedia.com
 Quality Assurance in Seafood Processing- T.S.G. Iyer,
M.K.Kandoram, M.Thomas, P.T.Mathew.

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