Presented at 2013 Arkansas Association for Food Protection annual conference.
James S Dickson, PhD
Iowa State University
Department of Animal Science
Inter-Departmental Program in Microbiology
5. Section 417.4 of the meat and poultry
regulations requires “Every establishment
shall validate the HACCP plan’s adequacy
in controlling the food safety hazards
identified during the hazard analysis.…”
9 CFR part 417.4 (1996)
6. Sec 103. Hazard Analysis and Risk-Based
Preventive Controls
Hazard Analysis
Preventive Controls
Corrective Actions
Verification
Recordkeeping
Written Plan and Documentation
9. adequate validation:
supporting scientific information
in-plant operational data
Demonstrate:
HACCP plan is theoretically sound
can be implemented and that it works
10. Considered the level of contamination
Used that information to demonstrate
that the intervention can address the
expected level of contamination
12. An establishment must develop data to
demonstrate, with its own employees and
equipment, and that its HACCP
system, as implemented, is capable of
achieving the expected results.
13.
14. What are you validating?
Level of incoming contamination
Effect of treatment
Effect of overall process
Variability of treatment/process
Iowa State Univ.
15. Validating a Process?
Validating an individual CCP?
Pathogen incidence vs pathogen
reduction
Iowa State Univ.
17. Dilution?
One ingredient contaminated, other not?
Inactivation?
One process is lethal to the bacteria
Uneven distribution in product?
Probability of detection?
18. Contamination
Microbial growth
Microbial death
Joining
Mixing
Fractionation
Combining two or more mechanisms
(Impact of Microbial Distributions on Food Safety; ILSI
2010)
Similar to “Modular Process Risk Model” (Nauta, 2002;
Int. J. Food Micobiol. 73:297)