Effective use of performance criteria for individual plants

Transcription

1 Effective use of performance criteria for individual plants Dane Bernard Keystone Foods LLC

2 Performance Criteria (standards)! Sanitation performance standards! Salmonella performance standards! Performance standards for certain ready to eat meat and poultry products (cooking and stabilization)

3 How to meet the Salmonella standard!set A 8/53!Set B 6/53!Set C 0/53!Supplier selection

4 Performance Criterion (PC) The expected level of control at one or more steps in the food chain.

5 Objectives

6 Not a question of why or why not! In my humble opinion, FSO s have become part of the food safety language, and

7 Objective The level of microbiological hazard that is tolerable in a food at a specified point along the food chain in order to provide the appropriate level of public health protection. Codex draft

8 FSOs and PC define what is meant by acceptable level in the definition of CCP: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

9 Objective The maximum frequency and/or concentration of a [microbiological] hazard in a food at the time of consumption that provides the appropriate level of health protection. Codex draft-us

10 Why? Will become standard expectation for validation of CL s identified at CCP s (Uniformity)

11 Validation of CLs in HACCP Systems!Two broad categories of activity!basis for CLs at HACCP CCPs!Delivery or execution of CL at CCP

12 Risk Assessment Hazard Identification (MICRO) Exposure Assessment Hazard Characterization Risk Characterization A qualitative or quantitative estimate of risk

13 Risk Management Decision FSO Performance Acceptable level of protection (ALOP) Criterion Critical Limits

14 ALOP Less than 1 in 10,000 chance of illness per year based on consumption of 100 gr./day FDA, rule on HACCP for juice products

15 The identified ALOP leads to:! FSO = 1 cfu E. coli O157:H7 per 10 L of juice! PC = 5D for E. coli O157:H7! CL for pasteurized juice: 10 seconds at 145ºF (estimate based on BBSF)

16 Validation: the Eighth Principle!! How do we know the plan works? H o - Σ R + Σ I are used to establish PC H o - Σ R + Σ I FSO

17 Basic Control Measures (micro)! Keep it out (slaughter practices)! Controlling initial levels (H o )! Kill it! (interventions)! Reducing a hazard (ΣR)! Keep it from getting worse! Controlling increase in a hazard (ΣI)

18 FSO s/pc need to be! More user friendly! Transformed into recommended criteria! Made available as safe harbors

19 Performance Standards for the Production of Certain Meat and Poultry Products

20 Jan. 6,1999! Performance standards for cooking and stabilization! Cooked beef, roast beef, cooked corned beef, fully cooked beef patties! Fully cooked poultry products! Certain partially cooked poultry products

21 Performance Standards The easy way out!! Lethality Appendix A! Stabilization Appendix B

22 Lethality! D value: time at a temperature to get a 1 log (90%) reduction in target organism.! Reduced by a factor of 10! 5-decimal reduction (10 5 ) reduces by 10,000 to <1 (99.999%)

23 Lethality Performance Standards! Cooked beef: 6.5-log 10 ( ) [6.5 D]! Cooked poultry: 7-log 10 (10 7 ) [7D]! Destruction of Salmonella indicates destruction of most other pathogens

24 Lethality Performance Standards! Validation of cook step: Documentation to show that the performance standard is met by the processing operations conducted in the establishment

25 For example, from App. A: (Beef) ºF 130 Time to 6.5 D 112 Time to 7.0D

26 For example, from App. A: (Poultry)! Should reach an internal temperature of at least 160 F.! Cured and smoked poultry should reach an internal temperature of at least 155 F.

27 Lethality Performance Standards! The performance standards allow establishments to develop and implement processing procedures customized to the nature and volume of their production.

28 Developing customized processing procedures Product heating rate D&z value Confirmation

29 By using guideline A, we don t take credit for all lethal effect: Temperature 100 (F) Core temperature Time (min)

30 Developing customized processing procedures Principles of Integrated Time- Temperature Processing (J. Scott and L. Weddig Presented at Meat Industry Research Conference, Philadelphia, PA)

31 Stabilization! Preventing growth of sporeforming bacteria! Can survive cooking; can grow during cooling; competitors killed off in cooking

32 Stabilization! Clostridium botulinum! Clostridium perfringens! Bacillus cereus! Applied to cooked and partially cooked products

33 Stabilization Performance Standards! Performance standard is that there is no more than a 1-log increase of C. perfringens! This target organism is used since the others are slower growing

34 Stabilization Performance Standards! Rapid cooling of products (e.g., F in 1.5 h and F in 5h)! Compliance guidelines include chilling recommendations from FSIS Directive Time/temperature Guidelines for Cooling Heated Products

35 Cooked Beef! Lethality: 6.5-log 10!must include a cooking step! Stabilization: <1-log 10 increase

36 Cooked Poultry! Lethality: 7-log 10!must include a cooking step! Stabilization: <1-log 10 increase

37 Partially Cooked Poultry! No lethality! Stabilization: <1-log 10 increase! Must bear the statement! Partially Cooked: For Safety, Cook Until Well Done! letters no smaller than ½ size of largest letter in product name! detailed cooking instructions required on immediate container

38 Questions???