Meat&Poultry - October 2012 - 52
Meat Perspectives
BY KERRI HARRIS AND JEFFREY SAVELL
meatpoultry@sosland.com
Averting problems
Focusing on deviations to develop appropriate corrective actions
I
n the Seven Principles of HACCP (Hazard Analysis & Critical Control Points), a l l pr i nc iple s are important, but one pr i nciple really has t he oppor t unity to provide key le a r n i n g s about a process, and that is Prin-
was published in the Journal of Food Protection based on the principles and guidelines adopted by the committee on Aug. 14, 1997. Among the key points the committee made about Corrective Actions was that the goal of HACCP is to prevent, eliminate, or reduce the occurrence of health hazards in foods. Also, that sometimes ideal circumstances do not always prevail resulting in deviations. A major purpose of corrective actions is to prevent hazardous foods from reaching the consumer. T he com m it tee stated that corrective act ions shou ld i nclude the following elements: (a) determine and correct the cause of noncompliance; (b) determine the disposition of noncompliant product; and (c) record the corrective actions that have been taken. The committee also stated that “the HACCP plan should specify what is done when a deviation occurs, who is responsible for implementing the corrective actions, and that a record of the actions taken will be developed and maintained.” When
7HACCP
Hazard Analysis and Critical Control Points
Principle 1: Conduct a hazard analysis. Principle 2: Identify critical control points. (A critical control point is a point, step or procedure in a food manufacturing process at which control can be applied and, as a result, a food-safety hazard can be prevented, eliminated or reduced to an acceptable level.) Principle 3: Establish critical limits for each critical control point. Principle 4: Establish critical control point monitoring requirements. Principle 5: Establish corrective actions. Principle 6: Establish procedures for ensuring the system is working as intended. Principle 7: Establish record keeping procedures.
Harris
ciple 5: “Establish Corrective Actions.” Corrective actions are to be used when there is a deviation from a critical limit at a critical control point (CCP) or when there is an
Savell
unforeseen food
safety hazard. A deviation from a critical limit is a place where something goes wrong in the process and typically both the products and processes have to be corrected so that manufacturing of safe food can continue. At least in the US and over the past several decades, the National Advisory Committee on Microbiological Criteria for Foods has been the group that has taken responsibility for the development of the HACCP principles and their guidelines for application. The most recent scientific article on this
52
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Meat&Poultry - October 2012
Table of Contents for the Digital Edition of Meat&Poultry - October 2012
Meat&Poultry - October 2012
Table of Contents
Business Notes - CFIA issues corrective actions for XL Foods following recall
ConAgra expands frozen meal production
FSIS to redesign E. coli testing
Group lobbies Trader Joe’s for antibiotic-free meat
BPI suing ABC News for defamation
More companies revamp hog housing
HSUS CEO makes bid for seat on Tyson board
Jack Link’s to acquire Skylark Meats plant
Washington - Election influence
Cover Story - Assessing the fallout
The Annual Bacon Report - Iconic indulgence
The Annual Bacon Report - Belly-centric
Packaging Solutions - Open-and-shut case
Sanitation - Keeping it clean
Meat Perspectives - Averting problems
Small Business Matters - Field of dreams
Meat Processing Operations & Engineering - A passion for bacon
Sanitation Tips - Better blending
Sanitation Tips - Clean-in-place or out?
From the Corral - Improving public communication
New Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - October 2012 - Meat&Poultry - October 2012
Meat&Poultry - October 2012 - 2
Meat&Poultry - October 2012 - 3
Meat&Poultry - October 2012 - Table of Contents
Meat&Poultry - October 2012 - 5
Meat&Poultry - October 2012 - 6
Meat&Poultry - October 2012 - 7
Meat&Poultry - October 2012 - Business Notes - CFIA issues corrective actions for XL Foods following recall
Meat&Poultry - October 2012 - 9
Meat&Poultry - October 2012 - 10
Meat&Poultry - October 2012 - FSIS to redesign E. coli testing
Meat&Poultry - October 2012 - BPI suing ABC News for defamation
Meat&Poultry - October 2012 - 13
Meat&Poultry - October 2012 - More companies revamp hog housing
Meat&Poultry - October 2012 - Jack Link’s to acquire Skylark Meats plant
Meat&Poultry - October 2012 - 16
Meat&Poultry - October 2012 - Washington - Election influence
Meat&Poultry - October 2012 - 18
Meat&Poultry - October 2012 - 19
Meat&Poultry - October 2012 - Cover Story - Assessing the fallout
Meat&Poultry - October 2012 - 21
Meat&Poultry - October 2012 - 22
Meat&Poultry - October 2012 - 23
Meat&Poultry - October 2012 - 24
Meat&Poultry - October 2012 - 25
Meat&Poultry - October 2012 - 26
Meat&Poultry - October 2012 - The Annual Bacon Report - Iconic indulgence
Meat&Poultry - October 2012 - 28
Meat&Poultry - October 2012 - 29
Meat&Poultry - October 2012 - 30
Meat&Poultry - October 2012 - 31
Meat&Poultry - October 2012 - 32
Meat&Poultry - October 2012 - 33
Meat&Poultry - October 2012 - The Annual Bacon Report - Belly-centric
Meat&Poultry - October 2012 - 35
Meat&Poultry - October 2012 - 36
Meat&Poultry - October 2012 - 37
Meat&Poultry - October 2012 - 38
Meat&Poultry - October 2012 - 39
Meat&Poultry - October 2012 - 40
Meat&Poultry - October 2012 - 41
Meat&Poultry - October 2012 - Packaging Solutions - Open-and-shut case
Meat&Poultry - October 2012 - 43
Meat&Poultry - October 2012 - 44
Meat&Poultry - October 2012 - 45
Meat&Poultry - October 2012 - Sanitation - Keeping it clean
Meat&Poultry - October 2012 - 47
Meat&Poultry - October 2012 - 48
Meat&Poultry - October 2012 - 49
Meat&Poultry - October 2012 - 50
Meat&Poultry - October 2012 - 51
Meat&Poultry - October 2012 - Meat Perspectives - Averting problems
Meat&Poultry - October 2012 - 53
Meat&Poultry - October 2012 - 54
Meat&Poultry - October 2012 - 55
Meat&Poultry - October 2012 - Small Business Matters - Field of dreams
Meat&Poultry - October 2012 - 57
Meat&Poultry - October 2012 - 58
Meat&Poultry - October 2012 - 59
Meat&Poultry - October 2012 - 60
Meat&Poultry - October 2012 - Meat Processing Operations & Engineering - A passion for bacon
Meat&Poultry - October 2012 - 62
Meat&Poultry - October 2012 - 63
Meat&Poultry - October 2012 - 64
Meat&Poultry - October 2012 - 65
Meat&Poultry - October 2012 - 66
Meat&Poultry - October 2012 - 67
Meat&Poultry - October 2012 - 68
Meat&Poultry - October 2012 - 69
Meat&Poultry - October 2012 - Sanitation Tips - Better blending
Meat&Poultry - October 2012 - 71
Meat&Poultry - October 2012 - Sanitation Tips - Clean-in-place or out?
Meat&Poultry - October 2012 - 73
Meat&Poultry - October 2012 - 74
Meat&Poultry - October 2012 - 75
Meat&Poultry - October 2012 - From the Corral - Improving public communication
Meat&Poultry - October 2012 - 77
Meat&Poultry - October 2012 - New Product Showcase
Meat&Poultry - October 2012 - 79
Meat&Poultry - October 2012 - 80
Meat&Poultry - October 2012 - 81
Meat&Poultry - October 2012 - Names in the News
Meat&Poultry - October 2012 - 83
Meat&Poultry - October 2012 - 84
Meat&Poultry - October 2012 - Classified Advertising
Meat&Poultry - October 2012 - 86
Meat&Poultry - October 2012 - 87
Meat&Poultry - October 2012 - 88
Meat&Poultry - October 2012 - Advertisers
Meat&Poultry - October 2012 - The Insider
Meat&Poultry - October 2012 - 91
Meat&Poultry - October 2012 - 92
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