HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25....

HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25. November 2010

Danish HACCP background material developed by the

industryLinda Jensen

Danish Food and Agricultural Council

http://upload.wikimedia.org/wikipedia/en/6/6f/Danish_logo.png


• Background

• Content and structure

• Examples

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• Development of background material for preparation of hazard analyses

• Slaughterhouse and meat processing industry

• Ongoing updates based on new data and industry needs


Content:

List of possible hazards and fact sheets:

• Biological hazards (bacteria, parasites and virus)

• Chemical hazards (antibiotics, hormones, heavy metals etc.

• Physical hazards (metal, glass, bones etc)


Fact sheets for possible hazardseg: bacteria

• Description of hazard

• Prevalence in Danish meat and ingredients

• Growth: temperatur, oxygen, pH, aw, heat sensitivity, toxins, spores

• Significance for humans, symptoms,

• Scientific references, predictive models


Content (continued)

• List of relevant hazards (and identification of which to consider)

• Generel information on hazards in special products and productions

• Decision tree

• Input to risk assessment at various processing steps

• Competences and references


Assessment of hazards - the model

Likely occurrenceof hazard

Effect on health

Mild Moderate Severe Undesirable

High(>20%) Medium High High Undesirable

Medium (5-20%)

Low Medium High Undesirable

Low (0.1 – 5%)

Negligible Low Medium Undesirable

Negligible(<0,1%)

Negligible Negligible Low Undesirable


PIGS

• Is the hazard present in the raw material?• Is the hazard introduced during the process?• Does the hazard grow to an unacceptable level in the

product?• Will a hazard survive a certain treatment or processing?

P= presence I= introductionG= growthS= survival

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Slaughtering, cutting etc. of pigs

• Stables• Sticking• Black end• Opening of belly and eviceration of organs• Remaining part of line• Chilling and equalization• Cutting and deboning• Packing• Chilling and cold storage


Meat products – processing steps

• Receipt and storage of meat, ingredients, packaging material etc

• Tempering of raw materials

• Curing

• Mincing, chopping, seasoning, use of water

• Filling/closing of cans

• Fermentation, smoking, drying


Relevant hazards in the production of meat products:

• Meat • Other ingredients (cereals, spices, salt, milk etc.)• Additives• Packaging material, machinery, cleaning agents,

lubricants


Example, meat products:Heat treatment to 72 deg C for 2 min

Possible hazards at this step

Likelihood

Reasons Precau-tions for handling hazard

Refe-

rences

Biologi-cal:

B.Cereus

Cl.bot.

Cl. Perfrin

Yes Eliminate bacteria,

but spores can survive

Heat treat-ment kills bacteria,

Values for reductions

Becker

(2005)

Kill of

bacteria

D-values


Any questions?

Спасибо!

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HACCP - basis of the state safety and quality control for food production, St. Petersburg, 25....

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