Food Protection Trends - November/December 2017 - 509

Old Business: Antitrust policy was reviewed with the PDG
members. Reviewed the 2017 symposia that could be of interest to the PDG. Members were reminded that they can manage their own PDG memberships online in their IAFP Member
Profiles. Non-IAFP members can join the PDG by sending an
email to Lori Ledenbach at lharris@kraftheinzcompany.com.

New Business:
1.
2.
3.

Ben Warren passed the position of PDG Chair to Lori
Ledenbach, and so the PDG needed to elect a new Vice
Chair.
An election was held for a new Vice Chair. Deann AkinsLewanthal was voted in as incoming Vice Chair.
Jenny Scott gave a brief presentation on the Codex revisions to GHP.
a.
Five co-chairs: UK (lead), USA, Ghana, India and
Mexico
b.
To provide clarification in areas where the original
document was not clear or did not provide sufficient
guidance.
i.
Verification and validation
ii.
Corrective actions
iii.
How to do an HA
iv.
Can HACCP apply to all sectors from primary production thru manufacturing, catering,
or retail?
v.
Agreement on 7 principles (no 8th principle)
vi.
Recognition that CCPs alone are not enough
for achieving food safety
1. Controls measures that are not appropriate for a CCP but essential for food
safety - enhanced GHPs
vii.
Some discussion on where an HA should
be?
1. If HA is moved closer to the front (Apply
HACCP before or at the same time as
development of GHPs)
2. If HA is further back (build GHPs than
apply HACCP Principles)
c.
The HACCP section is the least developed at this
time.
i.
Developing countries have concerns on how
well the terminology in the HACCP section
will be understood.
d.
Revised document will be circulated for member
country review and comment
e.
Physical working group meeting at next meeting in
November in Chicago
Breakout discussion sessions
a.
Risk evaluation supply chain hazard analysis, FSVP
i.
How supply chain hazards fall under the
ingredient and supplier
1. You own the responsibility for making
sure the hazards are controlled
2. Symposia idea - speakers from various parts of the supply chain and
address the categories along the supply chain
ii.
Foreign or domestic - the focus is on mitigating the risk
iii.
FSVP training through FSPCA
1. Training on supply chain management
immediately following the IAFP meeting

Relating "enhanced GHP" to OPRPs and PRPs
1. Improving communication for CODEX
Principles in HACCP and principles
in FSMA don't exactly match up
a. This has been done and was a
reference in the final rule
2. Enhanced GHPs - example cleaning/
sanitizing of a meat slicer for Listeria
control. Not a CCP but more essential
than a GHP. Everyone not on the same
page...it remains controversial.
b. Is the Enhanced GHP concept suitable for all types of operations?
i.
One of benefits from CODEX might be
to define equivalencies to OPRP or other
terminology
Ingredient Risk Assessment - characterizing risk of
ingredients in light of FDA Draft Guidance
i. Education - does the person conducting
risk assessment do they have enough education to know what resources to look at
the characterize risk properly
1.
Do we have enough training in the
industry to determine this?

Qualitative vs quantitative approaches to characterize severity and likelihood of potential hazards
i. Both approaches may be valid
ii. If not data then bound to a qualitative
approach
iii. Differences if from a HACCP POV vs. RA
POV
1.
Likely to be there vs likely to be there
and will cause illness/injury
a.
Dose-response
iv. Severity - ICMSF qualitative approach for
micro hazards
1. Categories must be developed for
other types of hazards
v. Either approach is used to reduce complexity and decide what may be acceptable
or not acceptable
vi. Matrices between likelihood and severity
are commonly used
vii. No easy answer....it depends, its complicated
IAFP HACCP Guidance document - Ewen Todd referred
to an IAFP HACCP guidance document that has been in
place for several years, and the question was raised as
to whether the document needs to be updated, and if so,
can the HACCP PDG take care of that? Discussion in the
group came up with:
a. Can the Board tell us how many times it is
accessed? We will ask the Board to let us know
how often the document is accessed to determine if
we need to keep the document. If it is not accessed
too often, we may recommend removing it, since
there are many other tools and guidance documents
already readily available now.
b. If we determine that the document needs updating,
this PDG will take the lead in reviewing it and determining whether it is needed and if so, does it need
modification

November/December Food Protection Trends

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