Transcript Danish HACCP background material developed by the Danish

Danish HACCP background
material developed by the
industry
Linda Jensen
Danish Food and Agricultural Council
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
• Background
• Content and structure
• Examples
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
• Development of background material for
preparation of hazard analyses
• Slaughterhouse and meat processing
industry
• Ongoing updates based on new data and
industry needs
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
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)
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
Fact sheets for possible hazards
eg: 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
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
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
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
Assessment of hazards - the model
Effect on health
Likely
occurrence
of hazard
Mild
Moderate
Severe
Undesirable
High(>20%)
Medium
High
High
Undesirable
Medium (520%)
Low
Medium
High
Undesirable
Low (0.1 –
5%)
Negligible
Low
Medium
Undesirable
Negligible(<
0,1%)
Negligible
Negligible
Low
Undesirable
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
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= introduction
G= growth
S= survival
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
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
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
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
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
Relevant hazards in the production of meat
products:
•
•
•
•
Meat
Other ingredients (cereals, spices, salt, milk etc.)
Additives
Packaging material, machinery, cleaning agents,
lubricants
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
Example, meat products:
Heat treatment to 72 deg C for 2 min
Possible Likeli Reasons
hazards
hood
at this
step
BiologiYes Eliminate
cal:
bacteria,
B.Cereus
but spores
can
Cl.bot.
survive
Cl. Perfrin
Precautions for
handling
hazard
Heat treatment kills
bacteria,
Values for
reductions
References
Becker
(2005)
Kill of
bacteria
D-values
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010
Any questions?
Спасибо!
HACCP - basis of the state safety and quality control for food production,
St. Petersburg, 25. November 2010