HACCP* describes a system of control for assuring food safety and provides a more structured and critical approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures. It has the potential to identify areas of concern where failure has not yet been experienced, making it particularly useful for new operations.
|
CONTROL POINT |
HAZARD |
CONTROL MEASURES |
| Raw Materials: Dried beans | Mold or bacterial growth due to damp storage conditions | Dry storage / humidity control and moisture control in beans |
| " " | Contamination by birds, rodents or insects | Bird, rodent and insect control program |
| " " | High microbial loading | Selection of suppliers of good quality seed |
| " " | Presence of pathogens on seeds | Microbial tests on dried beans |
| " " | Contamination by foreign matter | Inspection, sieving and washing |
| " " | Contamination by pesticides | Disgard seed |
| Raw Materials: Packaging material | Contamination by birds, rodents or insects | Bird, rodent and insect control program |
| " " | Contamination by dirt | Clean storage environment |
| Soaking and Germination of seeds | Growth of surface microbial contamination | Surface decontamination of seeds |
| " " | Contamination from dirty growth containers | Cleaning and disinfecting of recycled soaking and germination containers |
| " " | Contamination from water supply | Disinfection of water supply |
| Growth of bean sprouts | Excessive microbial proliferation | Use of disinfected irrigation water |
| " " | Contamination from dirty growth containers | Cleaning and disinfecting of recycled growth containers |
| " " | Contamination from water supply | Disinfection of water supply |
| Harvesting / Washing of sprouts | Contamination during harvesting | Cleaning and disinfecting of spades, etc. used for harvesting |
| " " | High microbial levels on the harvested sprouts | Application of control measures before harvesting
|
| " " | Contamination from wash water | Chlorination of wash water |
| " " | Proliferation of microorganisms in wash tank water | Chilling and chlorination of wash water |
| " " | Contamination of wash tank surfaces | Cleaning and disinfecting wash tank system daily at the end of production |
| " " | Dirty collection bin contamination | Clean / disinfect collection bins |
| Packing | Contamination due to unsanitary handling practices | Personnel hygiene control, regular hand washing, regular change of gloves, regular cleaning and sanitation of equipment |
| " " | Cross-contamination from raw material, germination and growing areas | Well designed factory line layout and drainage system. Controlled movement of staff and equipment. |
| " " | Metal fragments in product | Use of metal detector |
| Storage | Microbial growth | Storage under chill 5 C + - 2 C, Limited shelf-life |
| Distribution | Microbial growth | Chill distribution chain 5 C + - 2 C |
| " " | Use of out of date product | Date label and stock rotation control |
| Consumer | Storage abuse of product leading to microbial growth | Clear instructions to the consumer on storage, shelf-life and product preparation |
| * |
ISGA can put you in touch with a person or lab which can help you establish, test samples, and verify the success of your HACCP program, and will offer a discounted testing program to members of ISGA which includes all the materials you will need to sample your product and mail the samples to the lab for testing. Contact Barbara Sanderson for more information. |
We welcome your comments and questions. Please send questions relating to sanitation toBarbara Sanderson.
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