1 - e-c hazard guide reformatted oct 2007 condensed

8/18/2019 1 - E-c Hazard Guide Reformatted Oct 2007 Condensed

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CFSAN/Office of Compliance

June 16, 2006; Revised Octoe! 200"

#a$a!ds % Cont!ols &uide Fo! 'ai!( Foods #ACC)Guidance for Processors

Version 1.1 June 16, 2006

*ale of ContentsI. In tro du ction Page 2

A. Status

B. PurposeC. Comparison it! t!e "#A Juice $ACCP %egu&ations

#. Scope and 'imitations

II. (er m s and #e f initions Page )

III. *+ er +ie of t! e CI - S $A CCP P r o g ram Page 6

A. Vo&untar ature of t!e Program

B. /e %euirements of t!e CI-S $ACCP Program

IV. Prer e uisite Progra m s Page

A. %euired Prereuisite Programs

B. Accepta&e 'e+e& of Protection Prereuisite ProgramsV. $a3ard Ana&sis Page 10

A. Preparing for a $a3ard Ana&sis 4 "i+e Pre&iminar Steps

B. *+er+ie of t!e $a3ard Ana&sis


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- -nt!oduction

A Status

(!is $a3ards and Contro&s Guide represents t!e ationa& Conference on Interstate -i&: S!ipments


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Reui!ements F'A Juice #ACC) NC-S #ACC)

Reulation -mplementation'ates3 12202 'arge Business


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Reui!ements F'A Juice #ACC) NC-S #ACC)

Reco!d Retention 1 ear after t!e production of t!e

product

At &east 1 ear after t!e date t!at

suc! products ere prepared.

Reco!d Retention 2 ears for fro3en, preser+ed or

s!e&f sta&e, or t!e s!e&f &ife of t!e product, !ic!e+er is greater.

In t!e case of fro3en, preser+ed or

s!e&f sta&e products 2 ears or t!es!e&f &ife of t!e product !ic!e+er

is greater, after t!e date t!at t!e

products ere prepared un&ess

&onger retention time is reuired

ot!er regu&ations.

-ndust!( *!ainin 5#ACC) plan

develope!s, validato!s and !eco!d

!evie.e!s o! e1uivalent

e:pe!ience

@es


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-- *e!ms and 'efinitions

A. A7'-*3 An e+a&uation of t!e entire mi&: p&ant, recei+ing station or transfer station faci&it and CI-S $ACCP Sstem to ensure comp&iance it! t!e CI-S $ACCP Sstem and ot!er CI-S

regu&ator reuirements.

B. Cent!ali$ed 'eviation 8o3 A centra&i3ed &og or fi&e identifing data detai&ing an de+iation of critica& &imits and t!e correcti+e actions ta:en as reuired in Appendi; / of t!e Pasteuri3ed -i&: *rdinance #ACC) COR C7RR-C7873 (!e core curricu&um consists ofH

1. Basic $ACCP training p&us

2. An orientation to t!e reuirements of t!e CI-S $ACCP Program

J. 'F-C-NC>3 An e&ement inadeuate or missing from t!e reuirements of t!e $ACCP Sstem


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%. #A@AR' ANA8>S-S3 (!e process of co&&ecting and e+a&uating information on !a3ards

associated it! t!e mi&: under consideration, to decide !ic! are reasona&e &i:e& to occur andmust e addressed in t!e $ACCP P&an.

S. ON-*OR3 (o conduct a p&anned seuence of oser+ations or measurements to assess t!at a CCPis under contro& or to assess t!e conditions and practices of a&& reuired Prereuisite Programs.

(. NON=CONFOR-*>3 A fai&ure to meet specified reuirements of t!e $ACCP Sstem asdescried in Appendi; / of t!e P-*.

. )O*N*-A8 #A@AR'3 An !a3ard to e e+a&uated t!e !a3ard ana&sis.

V. )RR7-S-* )RO&RAS 5))9s3 Procedures, inc&uding Good -anufacturing Practices


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Industr, State and "edera& regu&ator and &isting personne& s!ou&d e trained toget!er.

a. $ACCP (raining

• Core Curricu&um. (!e #air $ACCP Core curricu&um consists ofH1. Basic $ACCP training p&us

2. An orientation to t!e reuirements of t!e CI-S $ACCP Program.

Basic $ACCP training consists of instruction in t!e app&ication of t!e AC-C" Princip&es of$ACCP to "ood Safet. (!is training inc&udes practica& e;ercises in conducting a !a3ard ana&sis

and e+a&uating potentia& !a3ards in riting a $ACCP P&an, and in t!e +a&idation of t!e p&an. Its!ou&d e taug!t e;perienced instructors.

(!e orientation component idea&& is coup&ed it! t!e asic $ACCP training, ut can e taug!t

separate&. (!e content of t!e orientation i&& e conducted under t!e guidance of t!e CI-S. It is

intended to fami&iari3e industr and regu&ator personne& it! specific dair $ACCP concerns andt!e regu&ator reuirements under t!e CI-S $ACCP Program. It is to e taug!t instructors

e;perienced in t!e app&ication of $ACCP under t!e CI-S $ACCP Program.

(!e industr indi+idua&o e;perience ma ua&if an indi+idua& to perform t!ese functions if t!e e;perience !as pro+ided :no&edge at &east eui+a&ent to t!at pro+ided t!roug! t!e standardi3edcurricu&um.

• Industr Personne&H *n& industr indi+idua&s !o !a+e met t!e reuirements of Part 1 of Appendi; / Section III of t!e Pasteuri3ed -i&: *rdinance


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• (!e ritten $ACCP P&an

• %euired $ACCP documents and forms specified in a.1= t!roug! 7= of t!is Section s!a&& e

dated or identified it! a +ersion numer. ac! page s!a&& e mar:ed it! a ne date or

+ersion numer !ene+er t!at page is updated.• A (a&e of Contents and centra&i3ed &ist of t!e $ACCP program records, tit&e,

documenting t!e ongoing app&ication of t!e $ACCP Sstem s!a&& e maintained and pro+ided for re+ie.

• A document c!ange &og s!a&& e :ept.

• %ecords documenting t!e ongoing app&ication of t!e $ACCP P&an t!at inc&udeH

1. -onitoring of Critica& Contro& Points and t!eir Critica& 'imits, inc&uding t!e recording

of actua& times, temperatures, or ot!er measurements, as prescried in t!e p&antNsrecei+ing stationNs or transfer stationNs $ACCP P&an

a. Correcti+e actions, inc&uding a&& actions ta:en in response to a de+iation.

. A centra&i3ed de+iation &og is reuired and

c. P&an +a&idation dates.

d. %ecords documenting +erification and +a&idation of t!e $ACCP Sstem, inc&udingt!e $ACCP P&an, !a3ard ana&sis and PPNs.

2. Genera& %euirementsH %ecords reuired inc&udeHa. (!e identit and &ocation of t!e mi&: p&ant, recei+ing station or transfer station

. (!e date and time of t!e acti+it t!at t!e record ref&ects

c. (!e signature or initia&s of t!e person


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transfer station faci&it for at &east to


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"reuent&, ot! $ACCP P&an CCPNs and PPNs contro& measures are necessar to contro& a food safet!a3ard.

$ACCP ma e imp&emented on& in a faci&it t!at is constructed and operated to pro+ide a sanitaren+ironment. -i&: p&ant, recei+ing station or transfer station premises, ui&ding construction, maintenance,

and !ouse:eeping s!a&& e maintained in a manner sufficient to pro+ide suc! an en+ironment. (!ese factorss!a&& e contro&&ed effecti+e p&ant, recei+ing station or transfer station programs or PPNs, as t!e p&ant,

recei+ing station or transfer station c!ooses.

PPs are t!e uni+ersa& procedures used to contro& t!e condition of t!e p&ant en+ironment t!at contriute tot!e o+era&& safet of t!e product. (!e represent t!e sum of programs, practices and procedures t!at must

e app&ied to produce and distriute safe products in a c&ean, sanitar en+ironment. (!e differ from CCPNsin t!at t!e are asic sanitation programs t!at reduce t!e potentia& occurrence of a food safet !a3ard."reuent&, ot! $ACCP P&an CCPNs and PPNs contro& measures are necessar to contro& a food safet!a3ard. (!e e;act set of PPNs i&& +ar since t!eir app&ication is product and process specific. (!e e;istenceand effecti+eness of PPNs s!ou&d e assessed during t!e design and imp&ementation of eac! $ACCP P&an.PPNs s!ou&d e documented and regu&ar& audited. An audit re+ie consists of +erifing t!at t!e compan!as a program imp&emented t!at indicates !o t!e compan monitors and contro&s eac! of t!e PPNs. PPNsare esta&is!ed and managed separate& from t!e $ACCP P&an.

? #a$a!d Anal(sis

A )!epa!in fo! a #a$a!d Anal(sis = Five )!elimina!( Steps

A&t!oug! not reuired t!e CI-S $ACCP a&ternati+e, t!e ) pre&iminar steps of $ACCP as out&ined t!e ationa& Ad+isor Committee of -icroio&ogica& Criteria for "oods


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of dair product un&ess different tpes of dair products !a+e identica& !a3ards and contro&measures t!at can e comined into one !a3ard ana&sis.

#o not conduct t!e !a3ard ana&sis unti& t!e prereuisite programs !a+e een de+e&oped,imp&emented and documented. (!is $a3ard and Contro&s Guide ma e used to aid in constructing

and e+a&uating t!ose prereuisite programs to e considered in t!e !a3ard ana&sis. (!e !a3ard

ana&sis ma point out t!e need for additiona& prereuisites.

2. %e&e+ance to $ACCP P&an and Prereuisite Programs

A&& processors t!at decide to participate in t!e CI-S $ACCP a&ternati+e are reuired to prepare a

ritten !a3ard ana&sis. If ou determine t!at an !a3ard is ?reasona& &i:e& to occur? in a particu&ar product, ou must contro& t!at !a3ard in t!e product app&ing contro& measures as partof a proper& designed and imp&emented $ACCP p&an, e;cept t!at some !a3ards can e managed

under our PPNs. If ou determine t!at no !a3ards are ?reasona& &i:e& to occur,? ou are not

reuired to de+e&op a $ACCP P&an, ut ou must esta&is! and imp&ement PPNs. @our PP

monitoring and correction records and our !a3ard ana&sis are sti&& su>ect to t!e record :eepingand officia& record re+ie reuirements. nder t!e CI-S $ACCP sstem, pasteuri3ation must

a&as e managed as a CCP. sefu& e;amp&es of ot! atc! and continuous f&o pasteuri3ation

can e found in t!e P-*, Appendi; $.

7. #e+e&oped $ACCP4trained mp&oee or Consu&tant

@our !a3ard ana&sis must e de+e&oped an appropriate& trained indi+idua&


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Va&idation of processes reuiring measurement of t!e production of enteroto;in is

e;pensi+e and difficu&t. $oe+er, during t!e 200) CI-S, t!e CI-S ScientificCommittee re+ieed and accepted some usefu& guide&ines t!at !a+e een actua&&

incorporated into t!e P-*.

(!ese guide&ines, e&o, s!ou&d e construed genera&& as ?safe !aror? !enconducting !a3ard ana&ses and +a&idating contro& measuresH

Ba&ance tan:s or surge tan:s it! an a+erage retention time of one !our or &ess ma

e safe& operated for up to 29 !ours regard&ess of product temperature in ot!

pasteuri3ed and unpasteuri3ed dair products.

Pasteuri3ed mi&: and mi&: products to e condensed andor dried, can e maintainedat a temperature of 10C


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+ad +u +ooE

.S. "ood D #rug Administration Center for "ood Safet D App&ied ,utrition

Foodou!ne )atoenic ic!oo!anisms

and Natu!al *o:ins #andooE

Facto!s Affectin te &!o.t of Some Foodou!ne )atoens

&!o.t *empe!atu!e

5C6

&!o.t p# &!o.t a.O!0anism

6.) 4 95 9.) 4 O 0.)


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1. (!is section of t!e "#A N s Co m p&iance Po&ic Guide #ea&s it! "ood A&&ergens

2. "#A A&&erg Inspection Guide

7. "ood A&&ergen 'ae&ing and Consu m er Protection Act of 2009

9. I#"A, I#"ANs #air $ACCP P&ant -anua&

). #eie&, /., (. (rautman, (. #eBoom, F. $. S+eum, G. #unaif, V. . Scott, D #.(. Bernard. 15. A Compre!ensi+e Approac! to %educing t!e %is: of A&&ergens in"ood. ournal o/ 0ood Protection. Vo&. 60, o. 9H 9764991.

4ile not . itin te sc o pe of te NC- S 'ai!( p!odu c t sa f et( #ACC) s(ste m , it

is necessa ! ( fo! milE pl a nts tat m a nufactu!e Guice o! ote! food p ! odu c ts us in

common e uipment fo! ot milE o! milE p!oducts and t es e ote! fo od s to t a Eep!ecautions to p!event c ontamination of tese foods . it milE alle!ens

. A&&ergens and sustances t!at cause food sensiti+ities added to dair products as

ingredients.

A&&ergens are not present in a&& products. Sc!edu&ing product c!angeo+ers and runmatrices, &ae&ing, and sanitation practices are suggested prereuisite programs used to

manage products containing a&&ergens. Some products uice= can contain ingredients suc! as

so protein or preser+ati+es, suc! as su&fites, t!at can cause a&&ergic or food into&erancereactions in sensiti+e indi+idua&s. (!e presence of an ingredient must e dec&ared on

t!e &ae& in accordance it! t!e food &ae&ing regu&ations in 21 C"% Part 101. Programs

to ensure t!at t!e proper &ae&s are used s!ou&d e part of t!e PP it!in t!e $ACCP

Program. Ingredient contro&s s!ou&d e imp&emented for t!e ig eig!t a&&ergens andingredients !ic! cause food sensiti+ities.

c. C&eaning and Saniti3ing C!emica& %esidues

C&eaning c!emica& and saniti3ers are used ide& in dair p&ants (!e proper use of


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t!e .S. !as demonstrated t!at domestica&& gron fruits and +egeta&es !a+e a !ig!

&e+e& of comp&iance it! .S. pesticide to&erance regu&ations and t!at t!e occurrence of un&afu& pesticide residues in food is &i:e& to e infreuent and un&i:e& to !a+e a

se+ere pu&ic !ea&t! impact. Based on current regu&ator programs and "#A mar:et as:et sur+es, pesticide residues do not present food !a3ard &i:e& to occur in dair

products and do not need to e addressed in t!e !a3ard ana&sis.

Anima& drug residues are present at &o &e+e&s in a +er &o percentage of ra mi&:recei+ed at mi&: p&ants in t!e .S. (!ese residues are regu&ated under P-* Appendi;

for ot! t!e traditiona& and t!e $ACCP a&ternati+e sstems.

Information in recent ationa& -i&: #rug %esidue #ataase %eports s!oed t!at &esst!an one4tent! of 1 percent of mi&: samp&es from u&: mi&: pic:4up tan:ers


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?- *e #ACC) #a$a!d 'ecision )!ocess

a valuate All )otential #a$a!ds

+a&uate eac! of t!e potentia& !a3ards


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f Cont!ols fo! )otential #a$a!ds A!isin f!om Food Contact Su!faces

$a3ards can occur in mi&: due to unsanitar food contact surfaces t!at can contaminate mi&: it!

pat!ogens or it! residua& a&&ergens from product processed on t!e euipment in prior runs t!at can causea&&ergic reactions in sensiti+e indi+idua&s. $a3ards t!at arise from unsanitar food contact surfaces !a+e t!e

potentia& to affect t!e safet of a mi&: product ecause t!e arise from points it!in t!e process and not

from genera& conditions it!in t!e faci&it. Contro& of t!ese !a3ards ma e accomp&is!ed t!e use of

Prereuisite Programs. "or e;amp&e, an appropriate PP cou&d e to esta&is! a procedure for c&eaningeuipment it! a c&eaning so&ution, e.g., a pre4rinse fo&&oed a caustic as! fo&&oed a rinse. (!e

procedure cou&d inc&ude maintaining a &og of !ic! foods, e.g., >uice, eggnog, so drin:s, ere processedon t!e euipment, t!e seuence in !ic! t!e foods ere processed, and !o!en t!e euipment as

c&eaned. (!e operator cou&d c!ec: t!at &og prior to starting an production run for mi&:. (!e procedurecou&d pro+ide t!at t!e euipment ou&d not e used for mi&: unti& t!e prescried c&eaning procedure as

carried out, recorded in t!e &og, and t!e euipment as +isua&& c!ec:ed for c&ean&iness.

-dentif( Cont!ol easu!es and CC)s

#ACC) Cont!ol easu!es

nder t!e +o&untar $ACCP a&ternati+e, ou are reuired to imp&ement $ACCP contro& measures if oudetermine in our !a3ard ana&sis t!at a food !a3ard is reasona& &i:e& to occur in our dair product.

;amp&es of $ACCP contro& measures used in t!e processing of dair products inc&ude measures carried

out at CCPs specified in a $ACCP p&an suc! as pasteuri3ation of dair products for t!e e&imination or

reduce to an accepta&e &e+e& of micoio&ogica& pat!ogens

1. Contro& -easures for Bio&ogica& $a3ards

(!e pasteuri3ation of mi&: is t!e most effecti+e sing&e contro& measure for protecting consumersfrom pat!ogenic microorganisms. (!erefore, t!e pasteuri3ation process is a reuired contro&

measure for pat!ogens.


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anima& drug residue present in t!e ra mi&:. (!e monitoring record for t!is CCP i&& e t!eanima& drug residue testing record maintained t!e on4site industr &aorator.

c. "ood4grade +itamins 4 (!is c!emica& !a3ard, if deemed ?reasona& &i:e& to occur? i&& e

contro&&ed a CCP at t!e point of in>ection or addition into t!e mi&: stream. (!e critica& &imiti&& e t!e "#A4esta&is!ed &e+e&s of +itamin A and # for f&uid drin:ing mi&: and possi&e t!eactua& measurement of t!e +itamin addition +ia pump speed or +o&ume per atc!. -onitoring

i&& e ased on manua& &ogs capturing t!e actua& measurements of +itamin addition


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AC-C" CCP #ecision (ree 1


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AC-C" CCP #ecision (ree 2


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AC-C" CCP #ecision (ree 4 I#"A -odification


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?--- Cont!ol easu!es

A #ACC) Cont!ol easu!es

nder t!e +o&untar $ACCP a&ternati+e, ou are not reuired to imp&ement contro& measures if oudetermine in our !a3ard ana&sis t!at a food !a3ard is not reasona& &i:e& to occur in our dair product.

;amp&es of $ACCP contro& measures used in t!e processing of dair products inc&ude measures carriedout at CCPNs specified in a $ACCP p&an suc! as pasteuri3ation of dair products for t!e e&imination or

reduction to an accepta&e &e+e& of microio&ogica& pat!ogens.

+ Activities Not Conside!ed to e #ACC) Cont!ol easu!es1. *t!er %egu&ator %euirements t!at are not a part of t!e CI-S $ACCP Sstem

a. %a -i&: Supp& Source

. 'ae&ing Comp&iance

c. Adu&teration

d. 'icensing %euirements

e. #rug %esidue and (race Bac: %euirements

f. %egu&ator Samp&es in Comp&iance

g. Appro+ed 'aorator ti&i3ed for t!e %egu&ator (ests and

!. Pasteuri3ation uipment #esign and Insta&&ation

2. G-Ps


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-I )!epa!in fo! #ACC)

A &ettin )eople Read(

Successfu& imp&ementation of $ACCP reuires trained peop&e !o cooperate from t!e pre&iminar stagesto t!e imp&ementation and ongoing operation of t!e $ACCP sstem. Fe strong& recommend t!at ou

egin it! Step 1 of AC-C"Ns ) pre&iminar steps of $ACCP, assem&ing a $ACCP team t!atinc&udes p&ant &e+e& and corporate &e+e& personne&.

+ #ACC) *!ainin and #ACC) Resou!ce ate!ials

1. #air "oods $ACCP Core Curricu&um (raining

2. S#A "#A $ACCP (raining Programs and %esources #ataase

I #a$a!ds and Cont!ol &uide

(!ese ta&es ma e used t!e mi&: p&ant $ACCP team as a guide to t!e identification of potentia&!a3ards t!at ma e associated it! t!e incoming ra materia&s


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). "#A Comp&iance Po&ic Guides


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-N&R'-N* *>) OF )O*N*-A8 #A@AR' #A@AR' A''-*-ONA8

OR )ROCSS #A@AR' #A@AR' RA*-ONA8 ANA&N* OR RSO7RCS

CON*RO8S

t!e farm en+ironmentma ecome

incorporated into t!e

mi&:.

)asteu!i$ed +ioloical +=13 +=13 +=13 I-S 'istmilE, eat Presence of $eat4treated mi&: $eat4treated mi&: or cream P-* Sec 5

t!eated milE o! +egetati+e products ma not !a+e s!ou&d e treated as rac!eam, and Pat!ogens een !eated sufficient& mi&: and come fromcondensed to deacti+ate t!ese appro+ed sources.sEim milE organisms.

+ioloical +=23 +=23 +=13 P-* Items 12p,Contamination Bu&: s!ipped Verif t!at tan: truc:s ere 15p, D 21p

+egetati+e pasteuri3ed mi&: c&eaned and saniti3ed prior 74A SS 60) pat!ogens products ma !a+e een to pic:ing up t!e mi&: eing

su>ect to un&oaded


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*A+8 2 = -8B )8AN* )ROCSS-N& O)RA*-ONS

-N&R'-N*OR )ROCSS #A@AR'

*>) OF#A@AR' #A@AR' RA*-ONA8 #A@AR' ANA&N* OR CON*RO8S

A''-*-ONA8RSO7RCS

Receivin =ate!ials sipped( ulE tanEe!,

e fluid milE andmilE p!oducts

+ioloical +=13Contaminationit!

+egetati+e pat!ogens.

+=13(!e truc: un&oading area!as t!e potentia& to

contaminate &iuid mi&: products. (!ese products are

norma&& transmittedt!roug! euipment t!at if unc&ean,


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-N&R'-N*

OR )ROCSS#A@AR' *>) OF

#A@AR'#A@AR' RA*-ONA8 #A@AR' ANA&N* OR CON*RO8S

A''-*-ONA8

RSO7RCSCemical C=13

(o;ic

C!emica&s

C=13#e&i+er truc:s ma !a+e

een used to transport to;icc!emica&s prior to food products or pac:aging

materia&s.

C=13Inspect +e!ic&es prior to un&oading for e+idence of unsanitar

conditions, spi&&ed c!emica&s, off odors, of e+idence t!at mig!t

indicate t!e de&i+ered product ma !a+e een contaminated.

#PC E

)(sical )=13;traneous-ateria&s

)=13Ve!ic&es ma !a+e not eenmaintained in good repair or !a+e een used to carrmeta& or ood artic&es.

12

)=13Inspect +e!ic&es prior to un&oading for e+idence of foreignmateria&s t!at ma !a+e contaminated t!e product.

#PC E

Ra. ilE Sto!ae +ioloical +=13Contaminationit!+egetati+e

pat!ogens

+=13(!ese products are norma&&stored in +esse&s t!at, if unc&ean


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A''-*-ONA8RSO7RCS

Sto!ae, +lendin% Addition of

-n!edients

+ioloical +=13Contamination

it!

+egetati+e

pat!ogens

+=13Pat!ogens can e present in

t!e en+ironment in t!e dr &ending area. Product isusua&& e;posed during

&ending. Ingredients ma ecome contaminated euipment t!at is unc&ean or

unc&eana&e.

+=13Verif t!at &ending euipment and associated &ines and +a&+es

simi&ar appurtenances are constructed in suc! a a t!at t!e

can e c&eaned. -aintain records t!at t!e are c&eaned as needed

ut at &east eac! da used. -aintain t!e addition &ending

en+ironment c&ean and re&ati+e& free of dust or soi& t!at cou&dcontaminate product during addition &ending. uipment used

for addition &ending is constructed to minimi3e product or

ingredient e;posure.

#PC E74A SS 724, 674,

D 57

21C"% 110.7)


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A''-*-ONA8RSO7RCS

)(sical )=13;traneous

-ateria&s

)=13Inad+ertent addition of

pac:aging materia& and

ot!er o>ects !ic! are

present in t!e &ending area.

)=13*pening of ingredients is conducted in a manner t!at i&&

minimi3e t!e opportunit for its of pac:aging, cutting too&s,etc. from entering t!e product. Verification t!at, at some point int!e process ingredient or t!e mi&: product to !ic! t!e

ingredient is added, i&& pass t!roug! a fi&ter, screen, sma&&orifice


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A''-*-ONA8RSO7RCS


it!

+egetati+e

pat!ogens

+=23Pasteuri3er regenerator

sections !a+e een

documented to occasiona&&

&ea:. %a and pasteuri3ed

mi&: are on opposite sidesof a meta& arrier


33/47



A''-*-ONA8RSO7RCS

)asteu!i$ed ilE % ilE )!oductSto!ae 5:ceptd!( p!oducts


it!

+egetati+e

pat!ogens

+=13$uman i&&ness outrea:s

!a+e een &in:ed to post4 pasteuri3ationcontamination of mi&: and

mi&: products.11, 1), 16, 15

+=13*penings and out&et +a&+es are capped !en not in use, ot!er

openings are c&osed it! tig!t fitting co+ers. Associated

pipe&ines and simi&ar appurtenances are simi&ar& protected.

Verif t!at storage +esse&s and associated &ines and +a&+es and

simi&ar appurtenances are constructed in suc! a a t!e can ec&eaned. -aintain records storage +esse&s are c&eaned after eac!

use. -aintain records t!at associated &ines and +a&+es and

simi&ar appurtenances are c&eaned as needed ut at &east eac!

da used.

74A AP 60)74A SS 224 D

674

+ioloical +=23Grot! of

Vegetati+ePat!ogens

+=23$uman i&&ness outrea:s!a+e een &in:ed to post4 pasteuri3ationcontamination of mi&: andmi&: products.

11, 1), 16, 15

+=23-aintain t!e temperature sufficient& &o to minimi3e t!egrot! of pat!ogens. C&ean t!e storage +esse&s and associated&ines and +a&+es and simi&ar appurtenances at freuencies t!at do

not a&&o for acteria& grot! of pat!ogens in t!e product at t!e

product temperature used. oteH If times or temperatures &ess

stringent t!an specified in t!e P-* are to e used, t!e must e

re+ieed and found accepta&e to t!e State and "#A.

74A AP 60)

Cemical C=13C&eaning DSaniti3ingSo&ution

%esidues

C=13Fit!out proper separation eteen c&eaning D

saniti3ing so&utions and product t!ere cou&d e

product contamination.

C=13-aintain proper separation or p!sica& rea: eteen circuitscontaining c&eaning so&ution and +esse&s and &ines used tocontain product.

P-* Item

1)p


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A''-*-ONA8RSO7RCS

Cemical C=13C&eaning D

Saniti3ing

So&ution

%esidues

C=13Fit!out proper separation

eteen c&eaning Dsaniti3ing so&utions and product t!ere cou&d e


C=13-aintain proper separation or p!sica& rea: eteen circuits

containing c&eaning so&ution and +esse&s and &ines used to

contain product.

P-* Item1)p


35/47



A''-*-ONA8RSO7RCS

+ulE )asteu!i$ed)!oduct = 8oad

Out 5:cept '!()!oducts


it!

+egetati+e

pat!ogens

+=13Pat!ogens !a+e een found

in u&: pasteuri3ed producteit!er from t!e &oad out process or from &oading into

tan:ers !ic! !a+e not eenc&eaned and saniti3ed.

, 11

+=13'oad out product ?fitting to fitting? it! t!e truc: openings

c&osed or ot!erise adeuate& protected. se and proper&

maintain a sstem of &ies and +a&+es for &oad out t!at is separate

from t!at used to recei+e products for pasteuri3ation or

repasteuri3ation. (an: truc:s must not e used to !au&contaminating sustances suc! as unpasteuri3ed &iuid eggs

it!out a t!roug! c&eaning and a detai&ed inspection. Verif t!at

t!e truc:s ere c&ean and saniti3ed prior to &oading


36/47

-N&R'-N*OR )ROCSS

#A@AR'*>) OF#A@AR' #A@AR' RA*-ONA8 #A@AR' ANA&N* OR CON*RO8S

A''-*-ONA8RSO7RCS

+ioloical +=3#e+e&opment

of (o;ins

+=3#air products are cu&tured

under conditions t!at ma

a&&o to;in4producing

acteria to gro and

produce to;ins in t!e case of starter cu&ture fai&ure or

partia& fai&ure.

+=3(!e p&ant needs a procedure to !and&e ?S&o? +ats t!at i&&

e&iminate t!e possii&it t!at cu&tured products containing to;ins

so&d or distriuted as food.

Cemical C=13

C&eaning D

Saniti3ing

So&ution

%esidues

C=13Fit!out proper separation eteen c&eaning D

saniti3ing so&utions and product t!ere cou&d e


C=13-aintain proper separation or p!sica& rea: eteen circuitscontaining c&eaning so&ution and +esse&s and &ines used tocontain product. If curd as! ater is treated it! adisinfectant, t!e &e+e&s s!a&& e contro&&ed to pre+entadu&teration.

P-* Item

1)p


37/47



A''-*-ONA8RSO7RCS

a !ig! acid content product or roasted nuts, or f&a+oring e;tracts!a+ing !ig! a&co!o& content as part of a p&ant ua&it assurance programs to assure t!at t!ese ingredients do not contaminate t!edair product.

Cemical C=13

Contaminatesin t!e

Ingredient

C=13

Ingredients ma containunintended contaminates.

C=13

Supp&ier guarantees otained for a&& post pasteuri3ation addedingredients.

Cemical C=23

A&&ergens

eing mi;ed

it! products

t!at are not

&ae&ed as

containing

a&&ergens.

C=23"oods t!at contain

undec&ared a&&ergens ma

cause &ife t!reatening

reactions in sensiti+e

indi+idua&s.

C=23Ingredient addition euipment suc! as !oppers and feeders and

associated piping and +a&+es t!at are used for mi&: and mi&:

products t!at contain a&&ergens


38/47



A''-*-ONA8RSO7RCS


Saniti3ing

So&ution

%esidues






contain product.

P-* Item1)p


39/47



A''-*-ONA8RSO7RCS


Saniti3ing

So&ution

%esidues






contain product.

P-* Item1)p


40/47


*>) OF#A@AR' #A@AR' RA*-ONA8

#A@AR' ANA&N* OR CON*RO8SA''-*-ONA8RSO7RCS

Cemical one

)(sical one

Aseptic )!oduct =)!ocessin


pat!ogens,

suc! as C.)otuliniu%

+=13Botu&ism to;in is one of t!emost to;ic sustances t!at

can e found in food.1), 20, 21

+=13nder t!e CI-S #air $ACCP program, aseptic processing

and t!e design, construction and operation and testing of aseptic

processing euipment must conform to a&& of t!e reuirementsof t!e Grade ?A? Pasteuri3ed -i&: *rdinance, 21C"% 10E and

117, and t!e fi&ed process for t!e products eing produced.

oteH If c&eaning freuencies are to e performed at freuencies

&ess t!an t!ose specified in t!e P-* Item 12p, t!e are to e

re+ieed and found accepta&e to t!e State and "#A.

P-* Section )21 C"% 10E D

117

P-* Items 12p,1)p


41/47



A''-*-ONA8RSO7RCS

Cemical C=23(o;ic or

carcinogenic

sustances in

t!e pac:aging

C=23Pac:aging materia&, !ic!

does not meet C"%reuirements, ma containto;ic or carcinogenic

sustances.

1E

C=23Pac:aging materia& comes from a source t!at !as een +erified

to e free of to;ic or carcinogenic sustances. *ne a to do

t!is is to use pac:aging from I-S &isted sources.

I-S 'ist21C"% 110.E0

)(sical one

)!oduct lines and

uipment

5&ene!al

Conce!ns

+ioloical +=13Contamination Vegetati+ePat!ogens

+=13-a introduce pat!ogens if unc&ean or unc&eana&e.

+=13Verif t!at product &ines and euipment are constructed in suc!a a t!at t!e can e c&eaned. -aintain records t!at storage+esse&s are c&eaned after eac! use. -aintain records t!at t!e product &ines and euipment c&eaned as needed nut at &east eac!da un&ess a &onger inter+a& !as een re+ieed and foundaccepta&e to t!e State and "#A.

74A AP 60)

P-* Item 10p,11p, D12p

Cemical C=13

A&&ergens

eing mi;ed

it! productst!at are not

&ae&ed as

containing

a&&ergens

C=13"oods ma contain

undec&ared a&&ergens ma

cause &ife t!reateningreactions in sensiti+e

indi+idua&s.

C=13Ingredient addition euipment suc! as !oppers and feeders and

associated piping and +a&+es t!at are used for mi&: and mi&:

products t!at contain a&&ergens


42/47

-N&R'-N*

OR )ROCSS#A@AR'

*>) OF

#A@AR'#A@AR' RA*-ONA8 #A@AR' ANA&N* OR CON*RO8S

A''-*-ONA8

RSO7RCS

)(sical one

Ai! 7nde!)!essu!e

5-nco!po!ated intop!oduct o!

di!ected at a foodcontact su!face

+ioloical +=13

Contamination

Pat!ogens

+=13Pat!ogens ma e

introduced in t!e air supp&.

+=13Air is dran from a c&ean area, is fi&tered at t!e inta:e as

needed, and is pro+ided to t!e point of use oi& free and it! free

of e;cess moisture. A fina& fi&ter is pro+ided as near as possi&e

to t!e point of use to +erif t!ese aspects.

P-* Appendi;$


43/47

92

I- Refe!ences

A )ulised *e:t

•

A&3amora, S. -., -. S. (apia, and A. 'pe34-a&o 3ini%ally Processed 0ruits and Ve'eta)les Aspen Pu&is!ers, Inc.


44/47

• Vander3ant, C. D #. ". Sp&ittstoesser 1 7H in /luid %il: J #air Sci 1EE #ec51


45/47

• "&eming et a& Pasteurized %il: as a eicle o/ in/ection in an out)rea: o/ listeriosis ng& J -ed 1E) "e712


46/47

• -ac:e, Boogard, $aes and Barani ecoery o/ eat-in*ured &isteria %onocyto'en e s Int J "ood -icroio&, 19 Jun2217H 0olloin' Heat $oc: J "ood Protection, 112E41171, Vo&. 60, o.


47/47

ndnotes

1.1

I"(, 2001. +a&uation and #efinition of Potentia&& $a3ardous "oods. %eport for I"("#A Contract o. 2274E42777, (as: *rder o. 9. C!apter 6,

-icroio&ogica& C!a&&enge (esting.

2.2

C&i+er, #. *. Virus (ransmission +ia "ood Institute of "ood (ec!no&ogistsN

1 - e-c hazard guide reformatted oct 2007 condensed

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