HACCP and Food Hygiene in Small Business.

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HACCP and Food Hygiene in Small Business.

• Katrin Laikoja
• katrin.laikoja_at_emu.ee

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We shall talk about

• HACCP
• Meaning and essence
• Prerequisite programs
• 7 principles and 12 stages
• HACCP-based system?
• Food hygiene
• Types of Hazards
• Factors affecting multiplicity of micro-organisms
• Pathogens related to fruits and vegetables
• Personal hygiene

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HACCP required by regulations of hygine
package

• regulation 852/2004 article 5
• Food business operators shall put in place,
  implement and maintain a permanent procedure or
  procedures based on the HACCP principles.
• Principles Codex Alimentarius CAC/RCP 1-1996,
  rev. 4-2003.
• Different foods, production tehnologies?guidance
  document
• regulation 852/2004 chapter XII
• adequate training in the application of the HACCP
  principles
• regulation 853/2004 annex II, II jagu
• regulation 854/2004 article 4 p 3- auditing

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HACCP info

• GUIDANCE DOCUMENT. Implementation of procedures
  based on the HACCP principles, and facilitation
  of the implementation of the HACCP principles in
  certain food businesses
• In Latvian
• http//ec.europa.eu/food/food/biosafety/hygieneleg
  islation/guidance_doc_haccp_lv.pdf

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HACCP

• Food safety assurance system
• H Hazard
• A Analysis
• C Critical
• C Control
• P Point
• Riska analizes un kritisko kontrolpunktu
• Risk management strategy for prevention,
  elimination or reducing of hazards to the
  acceptable level
• Proactive approach to prevent food contamination
  rather than trying to identify and control
  contamination after it has occurred

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HACCP and prerequisites (Guidance Document by EC)

• Prerequisite programs HACCPFood Hygiene
• Infrastructural and equipment requirements,
• Requirements for raw materials,
• The safe handling of food (including packaging
  and transport),
• Food waste handling,
• Pest control procedures,
• Sanitation procedures (cleaning and
  disinfection),
• Water quality,
• Maintenance of the cold chain,
• The health of staff,
• Personal hygiene,
• Training

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HACCP 7 principles

• What in my food could harm my customers?
• Which steps are most important to ensure I
  prevent the harm?
• What are the key things to control in these
  important steps?
• How do I know they are controlled?
• What do I do if they are not in control?
• Will the plan prevent harm to my customers?

• Apdraudejumu un kontroles pasakumu saraksta
  sastadišana
• Kritisko kontrolpunktu (KKP) noteikšana
• KRITISKAS ROBEŽAS KRITISKAJOS KONTROLPUNKTOS
• UZRAUDZIBAS PROCEDURAS KRITISKAJOS KONTROLPUNKTOS
• KOREKTIVI PASAKUMI
• VERIFIKACIJAS PROCEDURAS
• DOKUMENTI UN UZSKAITE

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HACCP Guidance document by EC http//europa.eu.in
t/comm/food/food/biosafety/hygienelegislation/guid
ance_doc_haccp_lv.pdf

• Guidance for flexible implementation of HACCP
  principles (app 15 in Regulation 852/2004)
• sufficient flexibility to be applicable in all
  situations, including in small businesses.
• in certain food businesses, it is not possible to
  identify critical control points
• in some cases, good hygienic practices can
  replace the monitoring of critical control
  points.
• establishing critical limits does not imply
  that it is necessary to fix a numerical limit in
  every case.
• requirement of retaining documents needs to be
  flexible in
• order to avoid undue burdens for very small
  businesses.
• However, flexibility should not compromise food
  hygiene objectives

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6. Hazard analysis (see principle 1)

• Hazard is potential harm to consumer
• Biological
• Chemical
• Physical
• Sources of hazards
• Man skills, attitudes, training, etc
• Methods selection of wrong production
  method/methodology
• Equipment old equipment, inadequite cleaning
  and desinfection
• Raw material potentially hazardous material
• Environment contaminated air, etc

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CCP typical problems and solutions

• Too many CCPs identified
• - wrong comprehension of the scope of
  studySAFETY is confused with QUALITY
• - difficult to determine SIGNIFICANT hazards
• - misunderstanding the role of prerequisite
  programs (GHPpersonnel, infrastructure, pest
  control, sanitation
• - addition of doubtful CCP-s on demand of
  client/inspector
• Understanding the role of prerequisite programs
• Training
• HACCP
• Microbiology
• Risk assessment

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HACCP bottlenecks

• Implementation is problem!
• Even big businesses dont have UPDATED HACCP
  plan, despite of third party audits
• Small/medium businesses usually dont have
  customer/client pressure, that should force the
  implementation
• Micro-enterprises have problems with monitoring
  and documentation
• Different sources give contraversal
  recommendations
• Small businesses may lack confidence and
  knowledge to maintain HACCP plan.

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Food hygieneboring?

• Why important for fruit and vegetable growers?
• Increase in consumption of fresh produce
• Increase in consumption of organic food
• Increase in the number of foodborne disease
  outbreaks
• Number of people belonging to risk groups (YOPI)
  has increased
• Estimate 50 of all foodborne illnesses from
  exposure to pathogens from home (Doyle, et. al.,
  2000).
• Consumers not likely to consider food from own
  homes as the source of illness (Redmond and
  Griffith, 2003).

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You wont spot unsafe food by using your senses
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From http//lancaster.unl.edu/food/pizza.shtml
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Foodborne Illness Most likely sources

• Potentially Hazardous Foods

• Ready to Eat Foods

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Food Safety Hazards Types of Contamination
Physical Chemical Biological
Plastic Glass Metal Wood Bandages Jewelry and
other personal items
Allergens Pesticides Sanitizers Lubricants
Bacteria Parasites Viruses Molds
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Potential Sources of Contamination for Fresh
Produce

• Soil
• Water
• Manure/Compost
• Wild and Domestic Animals
• Personal Hygiene/Sanitation
• Containers
• Wash and Rinse Water/Inadequate drying
• Post-harvest handling and temperature control

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Puu- ja köögiviljade haigustekitajatega
saastumise allikad

• Inimese ja looma seedetrakt
• Salmonella
• E.coli O157H7
• Inimene
• Shigella
• A-hepatiidi viirus
• Norovirus
• Staphylococcus
• Keskkond
• Listeria
• Clostridium
• E.coli O157H7
• Vesi
• Enamus eelpooltoodutest

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Source of harmful bacteria/viruses in
fruits/vegetables

• Animal/human intestinal tract
• Salmonella
• E.coli O157H7
• Human
• Shigella
• Hepatitis A virus
• Norovirus
• Staphylococcus
• Environment
• Listeria
• Clostridium
• E.coli O157H7
• Water
• Most of the above

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Number of microbes in food depends on

• Initial number of microbes in food
• Chemical composition of food koostis
• Temperature
• Time
• Water
• Presence or absence of Oxygen
• pH of environment

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Microbes need for growth correct temperature
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Time

• Microbes need time for growing?quick cooling
  brakes the growth
• Lag phase (slow growth, habituation)
• Log phase (quick growth/2x/20min)
• Stationary phase (bacteria grow and die)
• Fading phase (bacteria die)

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Life Cycle of Bacteria
Stationary
Fading
Log
Number of Bacteria
Lag
Time
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Cross-contamination

• Direct or indirect transmission of contaminating
  micro-organisms from one environment (food,
  water) to an other
• Vectors
• Working utensils, surfaces in contact with food,
  inventory
• Hands
• Saliva droplets when coughing/sneezing
• Dirty clothing

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Salmonellae

• Incubation time 10 hours (10 C)
• Symptoms stomach-ache, nausea, vomiting,
  diarrhea, shivers, temperature, flue-like
  condition
• Sources fresh and little heat-treated products
  (chicken, eggs, meat), contaminated water, raw
  milk
• Vector cross-contamination
• Prevention heat treatment, prevention of
  cross-contamination
• gt2300 serotypes
• More ubiquitous S.typhimurium, S.enteritidis
• 2-5 of people are Salmonella carriers

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Staphylococcus aureus

• Cause S.aureuse toxine
• Inkubation time 1-6 hours
• Symptoms nausea, stomach-pain, heavy vomiting,
  diarrhea
• Vectors meat, chicken, milk (mastitis), cream
  sauces, creams, salads, ham
• Prevention food handler, environmental hygiene
• Most of competitors are destroyed by heat
  treatment?favourable environment
• Can be found on skin, inflammatory wounds,
  pimples, mucous membrane of mouth and nose (40
  adults have in nose, 15 on hands)

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Listeria monocytogenes

• Incubation time 2 to 70 days (2 to 3 weeks)
• Symptoms flue-like condition and shivers,
  nausea, head-ache, memingitis, blood poisoning,
  abortion
• Vectors ready-to-eat food, meat, vegetables, sea
  food, milk, soft cheese (from unpasteurised milk)
• Can multiply at refrigerator temperatures!!!
• Adheres on different materials (steel, rubber,
  glass, polypropylen), forms biofilms
• Prevention heat treatment, prevention of
  cross-contamination
• Infrequent but potentially lethal

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Where?

• Listeria get into production
• with raw materials
• with clothes and shoes of personnel
• with package material, pellets, containers
• In the production they reside
• On floors and drains
• On/in Carbage pins
• On equipment (transporters, slicers etc)
• On every surface which is not properly cleaned

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E.coli (E.coli O157H7)

• Incubation time 2-4 days
• Symptoms nausea, stomach-ache (bloody)/cramps,
  diarrhea, head-ache, exhaustion, vomiting,
  temperature
• Vectors minced meat, fresh produce, raw milk,
  chicken, sider, contaminated water
• Prevention heat treatment, prevention of
  cross-contaminaton, quick and thorough cooling,
  thorough re-heating

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Clostridium botulinum

• Incubation time 12-48 hours
• Symptoms nausea, vomiting, diarrhea, iveldus,
  pööritustunne, oksendamine, diarröa, exhaustion,
  head-ache, xerostomia, double vision, paralysis,
  speaking and consumption difficulties, sufocation
• Toxin harms nervous system
• Sources soil, water
• Baby Botulism
• Vectors low-acid tins/preservs, meat, sausages,
  fish
• Anaerobe
• Prevention correct preservation regimes (pH,
  temp, time, salt, aw, nitrit)

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Personal Hygiene 852/2004

• maintain a high degree of personal cleanliness
• wear suitable, clean (protective) clothing
• No person suffering from, or being a carrier of a
  disease likely to be transmitted through food or
  afflicted (with infected wounds, skin infections,
  sores or diarrhoea) is to be permitted to handle
  food or enter any food-handling area
• report immediately the illness or symptoms, and
  if possible their causes, to the food business
  operator.

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Hand washing!
Are forogotten to wash
Are less forgotten
Are not forgotten to wash
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Use of gloves

• If it is not possible to prevent hand and food
  contact
• Change the gloves when products change
• Meat vs vegetables
• Raw food vs heat treated food
• Wash hands between changing the gloves
• Long fingernails and jewellery do damage gloves!

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Unsuitable habits (1)

• Scratching, in nose or ear
• Tasting food with finger, to put licked spoon
  into food
• Coughing or sneezing upon food

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Unsuitable habits (2)

• Wearing of dirty clothes, working with loose
  turn-ups and without head covering
• Using bandage for covering wounds in finger
• Wearing jewellery (rings, bracelets, earings)

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Unsuitable habits (3)

• Combing or touching hair
• Smoking
• Eating or snacking in production area
• Using clothes for drying hands or wipeing the
  surfaces