HACCP Guide for Spices &Seasonings

HACCP Guide

for

Spices & S e a s o n i n g s

American Spice Trade Association, Inc.

2025 M Street, NW, Suite 800

Washington, DC 20036

Phone: (202) 367-1127

Fax: (202) 367-2127

E-mail: info@

February 2006

Copyright ? 2006. American Spice Trade Association, Inc. Printed in USA

All rights reserved. No part of this document may be reproduced or utilized in any form without permission in

writing from ASTA. Inquiries should be addressed to the American Spice Trade Association, Inc., 2025 M

Street, NW, Suite 800, Washington, DC 20036

Table o f C o n t e n t s

Introduction & History

Scope, P u r p o s e a n d B e n e f i t s

HAACP P r e r e q u i s i t e P r o g r a m s

HACCP P r i n c i p l e s

Guide f o r HAACP PLAN Implementation

HACCP P l a n D o c u m e n t a t i o n

Hazards

C h emic al

Physical

Recommended c l e a n i n g equipment

b i o l o g i c a l Hazards

H a z a r d A n a l y s i s / S p i c e s a n d P r o c e s s e d S eas oni ngs

Checklist o f Questions

P r o d u c t Description ¨C

P r o c e s s e d Spice: B l a c k Pepper

F l o w Diagram

Worksheets

P r o d u c t Description ¨C

P r o c e s s e d Seasonings

F l o w Diagram

Worksheets

L i s t o f Ty p i c a l R e c o r d s

HACCP Ve r i f i c a t i o n s / Va l i d a t i o n s

Recommended HAACP M a n u a l L a y o u t

D e f i n i t i o n o f Terms

R e f e r e n c e s f o r HACCP Teams

S e l e c t e d web s i t e s f o r f o o d s a f e t y i n f o r m a t i o n

ASTA Spice M i c r o b i o l o g y

B a c t e r i o s t a t i c and S y n e r g i s t i c P r o p e r t i e s o f Spices

Epidemiology & P a t h o g e n s

M i c r o b i a l P r o f i l e o f Raw Spices

Al l er g en s

G o v e r n m e n t R e f e r e n c e Papers

F e d e r a l R e g i s t e r ¨C P a r t II 2 1 CFR P a r t s 1 2 3 & 1 2 4 0

N a t i o n a l A d v i s o r y Committee o n M i c r o b i o l o g i c a l

Criteria f o r Foods

Papers P r e s e n t e d a t ASTA Te c h n i c a l F o r u m ¨C O c t 2 0 0 2

A R e g u l a t o r y O v e r v i e w ¨C HACCP & F o o d S e c u r i t y

F o o d S a f e t y Issues f o r I n d u s t r y

Managing F o o d A l l e r g e n s

HACCP P r e r e q u i s i t e P r o g r a m s

D e v e l o p i n g a HACCP P l a n

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57

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INTRODUCTION AND HISTORY

HACCP is the acronym for Hazard Analysis Critical Control Point. HACCP is the internationally

recognized and recommended approach to ensure food safety. It is an analytical tool that enables

management to introduce and maintain a cost-effective, ongoing food safety program. HACCP

involves the systematic assessment of the steps involved in a food manufacturing operation and

the identification of those steps that are critical to the safety of the product. The analysis allows

management to concentrate resources into those manufacturing steps that critically affect product

safety. A Hazard analysis will produce a list of Critical Control Points (CCPs), together with

control parameters (with critical limits), monitoring procedures and corrective actions for each

CCP. For continuing safety and effectiveness of the plan, records must be kept of each analysis

and the efficacy of the study must be verified on a regular basis, and when aspects of the

operation change.

HACCP is applicable to the identification of microbiological, chemical, and physical hazards

affecting product safety. It may be applied equally to new or existing products. It requires the full

commitment of management to provide the resources necessary for successful analysis and

implementation. Much of the effectiveness of HACCP is achieved through the use of

multidisciplinary team of experts. The team should have members from relevant areas; e.g.,

microbiology, chemistry, production, quality assurance, food technology, and food engineering.

The HACCP system applied to food safety was developed in the 1960's jointly by Pillsbury, the

US Army Labs at Natick, and NASA in their development of foods for the American Space

Program. It was necessary to design food production processes to ensure the elimination of

pathogens and toxins from the foods. As this could not be achieved by finished product testing

alone, the HACCP concept was initiated.

In 1971, Pillsbury presented HACCP at the first American National Conference for Food

Protection and since then the concept has been evolving in the food industry. The Food and

Drug Administration built HACCP into their Low Acid Canned Foods Regulations and the

Department of Agriculture has applied HACCP to meat and poultry inspection. The World

Health Organization and International Commission on Microbiological Specifications for Foods

have encouraged the use of HACCP.

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SCOPE AND PURPOSE

HACCP is a powerful system, which can be applied to a wide range of simple and complex operations.

It is used to ensure food safety at all stages of the food chain. For manufacturers to implement HACCP,

they must investigate not only their own product and production methods but also apply HACCP to

their raw material supplies, final product storage, and consider distribution and retail operations up to

and including the point of consumption.

The HACCP system may be applied equally to new or existing products. It should be used when

introducing new products or new production methods or when making modifications to parts of a

process. It may also be used to ensure the effectiveness of production support operations such as cleaning

systems.

The purpose of this document is to outline HACCP principles to the spice industry and to

develop two generic models for spice industry use: 1) a processed spice, 2) a formulated

seasoning.

BENEFITS

The benefits from the use of HACCP are many. Key benefits are:

¡ô HACCP is a systematic approach covering all aspects of food safety from raw materials, growth,

harvesting and purchase to final product use.

¡ô Use of HACCP will move a company from a retrospective end product testing approachtowards

a preventative Quality Assurance approach.

¡ô HACCP provides for a cost-effective control of foodborne hazards.

¡ô A correctly applied HACCP study should identify all currently conceivable hazards

including those which can realistically be predicted to occur.

¡ô Use of a preventative approach leads to reduced product losses.

¡ô Use of HACCP focuses technical resources on critical parts of the process.

¡ô HACCP is complementary to other quality management systems.

¡ô U.S. regulatory and international authorities approve HACCP as an effective means forom

controlling foodborne diseases.

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