Do You Need It?
Sue Grossbauer, RD (from
DMA Food protection Co.)
analysis. Flow charts. Definitions of critical control points. Logs. Thermometers.
Paperwork. Who needs it? Indeed, implementing and maintaining a HACCP system is
an intensive process. For a busy manager, the question looms?Why do it? If you
have already earned your CFPP credential, you've certainly done your homework.
You know that HACCP is a preventive, proactive approach to food safety. You know
that it offers food safety benefits far superior to those of a simple sanitation
you may still wonder whether to expend the resources to make it happen. Even if
you're convinced, your boss may be asking you to justify your efforts. Here are
some points to consider: HACCP
is sound risk management. This is a language that your boss and your boss's boss
are likely to appreciate. In every industry, risk management means controlling
risks that?if NOT controlled ?could lead to devastating results. With food safety,
lack of control can mean a foodborne illness outbreak. The upshot for your organization?
Large expenditures in legal fees, insurance costs, food loss, downtime or closures,
damaged reputation, lost business, and most critically, illness or death of those
you care for. HACCP is recommended by the FDA. Although not a legal requirement
yet in most locations, HACCP is a system that is widely adopted, highly respected,
and broadly recommended by food safety experts worldwide. So much so that the
FDA makes this statement in the 1999 Food Code: "FDA is recommending the
implementation of HACCP in food establishments because it is a system of preventive
controls that is the most effective and efficient way to ensure that food products
are safe. A HACCP system will emphasize the industry's role in continuous problem
solving and prevention rather than relying solely on periodic facility inspections
by regulatory agencies."HACCP is cost effective. According to the USDA, implementation
of HACCP systems can save nearly a billion dollars per year. The number-crunching
says that every dollar spent on HACCP implementation saves $1.92.
Already regulated in the meat processing industry, HACCP has generated results,
according to information released by the US Food Safety and Inspection Service
in July, 2000. Preliminary data from the FSIS HACCP-based inspection models project
indicate that the new system dramatically improves the safety of poultry products
and increases overall consumer protection as well. Let's Be Practical OK, sounds
like a good idea. But good ideas don't deliver the time and resources to carry
off such a complex endeavor. What's the solution? In
a draft called HACCP Principles Guide for Retail Establishments, the FDA makes
HACCP implementation a lot easier than you might expect. Let's say you have a
long list of menu items. Do you really have to study them one by one to create
a HACCP plan? Not
necessarily, says the FDA. Try grouping your items. The FDA offers three processing
models that apply to many foodservice operations and menus:
1: Foods that you receive, prepare, and serve without cooking. An example: tuna
Process 2: Foods that you receive, prepare, cook, hold, and serve.
Examples: hamburger, soup.
Process 3: Foods that you receive, prepare, cook,
cool, reheat, hold, and serve. Examples: gravies, sauces, large roasts.
each type of process, the FDA Guide offers a list of common hazards, and walks
you through the seven steps of HACCP, with sample critical control points and
critical limits. Yes, your homework is almost done for you! The Guide also lists
key questions to ask in order to hone in on appropriate controls.This
same document identifies common hazards associated with specific foods in a section
called Special Considerations Reference. Get a head start on understanding what
exactly you may be trying to control when you serve eggs (Salmonella), or large
snapper fish (Ciguatera toxin). By focusing your plan on the known risks associated
with each food, you can streamline your efforts ? and develop a plan that actually
Plan for a Plan
So, if you are wondering how to start in your spare time,
here's a two-month plan for jump-starting your HACCP plan:Week
1: Go online and read the FDA Guide.
Week 2: Group your menu items into three
process groups, following the FDA Guide.
Week 3: Review the questions associated
with the Process 1 group, and check the sample CCPs and critical limits. Adopt
or modify them for your menu items.
Week 4: Review the questions associated
with the Process 2 group, and check the sample CCPs and critical limits. Adopt
or modify them for your menu items.
Week 5: Review the questions associated
with the Process 3 group, and check the sample CCPs and critical limits. Adopt
or modify them for your menu items.
Week 6: Round up your current logging
and reporting forms. Decide whether you have what you need, or revise your forms
Week 7: Train your staff!
Week 8: Begin monitoring your HACCP
systems. Take time to plan how you will conduct ongoing monitoring and verification.
Help on the Web
FDA Draft: HACCP Principles Guide for Retail Establishments:
1999 Food Code, Annex 5 - HACCP Guidelines:
FoodNet report on foodborne illness for 1999: http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/mm4910a1.htm
Your Foodborne Illness Know-How!
Some key numbers can help you get the right
perspective. Once you pass this quiz, hand it on to your boss! Answer True or
False to each of the following questions.
___F 1. Foodborne illness is a rare situation, with fewer than 5,000 cases per
year in the entire nation.
___F 2. The most common cause of foodservice-related outbreaks is the holding
temperature of food.
___F 3. Foodborne illness caused by Salmonella bacteria declined in 1999.
___F 4. California has an unusually low incidence of foodborne illness caused
by Campylobacter bacteria.
___T ___F 5. The FDA recommends use of a HACCP plan
in foodservice operations.
___F 6. Industry-wide implementation of HACCP can save nearly $1 billion per year,
according to government sources.
1. False. The numbers are 76 million cases per year, and 5,000 deaths. 2. True.
Next most common causes are poor hygiene and improper cooking. 3. False. The most
recent CDC data shows a slight increase from 1998 to 1999. 4. False. In 1999,
California's rate of Campylobacteriosis was about four times greater than the
rest of the nation's. Georgia's rate of Salmonellosis was about double that of
the rest of the nation. 5. True. 6. True.
Food Safety News
Poisoning Patient Dies
Fri Jul 12, 6:53 PM ET
Tenn. (AP) - A customer who was treated for food poisoning after dining at a Red
Lobster restaurant last month has died. The diner, who name was not released,
was among dozens of patrons who contracted salmonella poisoning, a food-borne
illness caused by bacteria. Authorities were working to determine whether the
illness, which is not often fatal, was the cause of death.More than 160 people
have reported becoming sick, suffering from vomiting, fever and diarrhea, after
dining at the Red Lobster restaurant in the Hixson neighborhood of Chattanooga
on June 21 or 22. Of those, 35 cases have so far been confirmed to be salmonella.
Tests were pending in other cases."I know that the person is one of 35 confirmed
cases and that the person died," Chattanooga-Hamilton County Health Department
spokeswoman Judy Frank said Friday.Frank said a hospital reported the death. She
declined to release other information about the victim, including when the person
died, or what hospital reported it.The fatality rate for salmonella poisoning
is less than 1 percent, she said."This is rare," she said. "This
is not the expected outcome."Salmonella can cause serious infections in young
children, frail or elderly people and others with weakened immune systems.Red
Lobster quality assurance manager Debbie Chapman said the Orlando, Fla.-based
company was saddened by the report of the death."We have been in contact
with the family and are working closely with them to investigate this matter to
determine if there is a connection to our restaurant," she said.Chapman also
declined to release any information about the person who died.Authorities have
not said what food was believed to have been contaminated.Gary Cook, 53, of Cleveland,
spent a week in the hospital with salmonella poisoning after eating at the Red
Lobster on June 21. He said he was still weak but greatly improved.Frank said
health officials were continuing to receive telephone calls from people who ate
at the restaurant on the two days but did not know about the salmonella reports.
coli outbreak hits homeNew
probiotics from Danisco
Health officials say ConAgra's recalled beef may
By Maria Sanchez-Traynor, Camera Staff Writer
July 12, 2002
E. coli cases in Boulder County are connected to a statewide outbreak that has
infected at least 12 Coloradans in nine counties. Health officials said they are
investigating whether ConAgra Beef Co. might be the source of the outbreak. In
all, 23 people in the state have come down with the illness since June 1. A 4-year-old
from Longmont was among those stricken and was hospitalized for at least a week
but has since been released, according to county health officials. Heath Harmon,
a communicable disease specialist for the Boulder County Health Department, said
four E. coli cases have been detected in the area since June 24. Three are from
the same E. coli 0157:H7 strain that has infected other Coloradans, and the fourth
is still being investigated. Three of the people stricken are from Longmont, and
one is from Louisville. They range in age from 2 to 18. The same strain of the
bacteria has been found in meat packaged at ConAgra's Greeley plant June 30, prompting
the company to recall 345,000 pounds of ground beef."There has not been any
connection made between our product and the illnesses," said Jim Herlihy,
spokesman for ConAgra beef company. Dr. Ned Calonge, the state's chief medical
officer, said the health department should determine the source within the next
few days.Calonge said
ConAgra does everything possible to ensure the safety of its products. After the
recall, he said the company called in two experts in microbiology and epidemiology
to the Greeley plant to validate its processing procedures.The
vast majority of ConAgra's recalled beef was distributed to Safeway stores in
Colorado, Wyoming and South Dakota. Eleven of the 12 linked cases have all reported
buying the meat at Safeway. Calonge
said the summer months traditionally have more cases of the illness and that the
state health department was checking five to six reports of possible E. Coli infections
Thursday. Harmon, with
the Boulder County Health Department, said while the area has the most cases,
it doesn't mean residents are at more of a risk. "This
is a product that goes to all Safeway stores throughout the state of Colorado,"
he said. "There's no way you could associate a greater risk to Boulder County
compared to other counties." He
said the elderly and young children, especially those 5 and younger, are especially
vulnerable to the illness. Harmon
said the best way to prevent E. coli is to simply cook food properly. If ground
beef is cooked at 155 degrees Fahrenheit, the bacteria will be killed. Contact
reporter Maria Sanchez-Traynor at (303) 473-1328 or firstname.lastname@example.org.
food ingredients company Danisco is to launch the first of two new probiotic bacteria
cultures developed by Australasian companies Fonterra Research Centre (NZDRI)
and NZMP Ltd.
coffee flavours from Danisco
Danisco explores Russian market, with positive
Danisco announces Q1 results
Danisco continues divestment programme
Danisco moves into Australasia
Danisco looking to expand ingredients segment
The launch is the result of a co-operation managed by the Danisco Specialities
division, dedicated to development of dairy cultures and other speciality products.In
2001, Danisco obtained the licences for production and marketing of the two probiotic
bacteria cultures in major parts of the world. ¡°The probiotic cultures play an
important role in improving our resistance to infection. The term probiotic means
"for life" and is derived from the Greek/Latin word "pro"
and the Greek word "bios." A yoghurt containing one of these cultures
will, in more than one way, be a natural contribution to a healthy breakfast,¡±said
Danny O'Regan from Danisco.In
a bid to provide an ¡®easy-to-remember¡¯ name for the consumer, the first product,
to be marketed primarily in Europe and the United States, has been branded HOWARU
Bifido, a play on the English expression ¡®How are you?¡¯. ¡°We¢¥ve
already introduced HOWARU Bifido to a number of large European dairy companies,
and the product has been met with noticeable acclaim,¡± said O'Regan. The
HOWARU range will be supported by a website which will go live in early August.
Danisco is hoping that the HOWARU cultures will generate sales in the double-digit
million krone range as early as next year.
07/15. Salmonella Poisoning Patient Dies
07/15. E. COLI SICKENS
A DOZEN COLORADANS, PEOPLE IN AT LEAST TWO O
07/12. Lawsuits against bakery
delayed until November
07/12. E. coli outbreak hits home
FOODBORNE - BAHRAIN
07/08. 98 HONG KONG DINERS SICKENED BY SEAFOOD ON HOLIDAY
07/02. PREVENT FOODBORNE ILLNESS THIS FOURTH OF JULY BY FOLLOWING K
NEARLY 350 FILIPINO STUDENTS SUFFER FOOD POISONING
07/02. Family fears deer
caused dad's illness
07/01. 48 dead in cholera outbreak in Mozambique
Pastry sickens hundreds at Spanish festival
06/30 FESTIVAL CAKE POISONS 1200
Jun 29 2002
06/29. Deadly O-157 bacteria runs rampant at nursery school
Bad Milk Blamed for Wis. Outbreak
06/28. Was it the stew? 20 sick at juvenile
06/28. OUTBREAK OF MULTIDRUG-RESISTANT SALMONELLA NEWPORT
OUTBREAK OF CAMPYLOBACTER JEJUNI INFECTIONS ASSOCIATED WITH
06/27. Salmonella infection victims hire top lawyer
camp ended by illness
06/27. OVER 150 FOOD POISONINGS REGISTERED IN THREE RUSSIAN
06/26. 650 PEOPLE IN NORTHERN SPAIN AFFECTED BY FOOD POISONING
OUTBREAK OF E. COLI SENDS ALBERTA CHILDREN TO HOSPITAL
06/26. Reported Salmonella
poisoning cases now at 55
06/25. 36 new cases of Salmonella poisoning
Information, click on
Bacteria down at county beaches
07/15. Salmonella Poisoning Patient Dies
ACRYLAMIDE SCARE CAUSES CHIPS TO FLY
07/15. BREATHLESS KISS: PEOPLE WITH FOOD
07/15. E. COLI SICKENS A DOZEN COLORADANS, PEOPLE IN AT LEAST
07/15. Parents hand out bad food awards
07/14. Dutch government reports
growth hormone that caused food sca
07/13. GROUND BEEF SOLD IN COLORADO FOCUS
OF AN E. COLI O157:H7 OUT ?
07/12. Lawsuits against bakery delayed until November
E. coli outbreak hits home
07/12. Dutch government reports growth hormone that
caused food sca
07/12. New probiotics from Danisco
07/12. European Food
Authority - Advisory rather than independent -
07/12. Food Safety Focus International
information, click on
What's New Page: Updated July 9, 2002
-U.S. Codex Office "What's New"
Page: Updated July 10, 2002
-Food Safety Officials Honored At Annual Awards
-FDA Approves New Non-Nutritive Sugar Substitute Neotame
Additives Permitted for Direct Addition to Food for Human Consumption; Neotame
-Food Security in the United States
-Positive E. coli Test Results: Updated
July 3, 2002
-FDA Food Labeling and Allergen Declaration; Public Workshop
- August 14-15 in Dallas, Texas
-Food Labeling; Notification Procedures for
Statements on Dietary Supplements
Journal of Food Safety
New Product Info.
Introduces the BioSys 128 and BioSys 32 Instruments
food, beverage, meat, dairy, seafood, beverage, deserts, cosmetics and toiletries
have an increased need of rapid and automated methods in microbiology. With the
goal to reduce waste from poorly controlled processes, rapid feedback information,
and help in monitoring the HACCP system.
Charm LUM-96 is a new
luminescence system that
sets new standards in sterility and shelf-life testing