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In recent years, a number of bacteria, viruses, and parasites have emerged as food-borne pathogens and resulted in numerous food-borne disease outbreaks. These outbreaks have had a major impact in terms of loss of human lives and economic costs (Smith and Fratamico, 1995).
Extrapolation of passive surveillance data suggest six- to 81-million cases of bacterial food-borne diseases occur in the U.S. annually. More precise estimates are not possible because food-borne disease surveillance involves a series of steps, and only imprecise estimates of the degree of underreporting at each step is available (Swerdlow, 1995).
Effective January 26, 1998, about 75% of the nation's raw meat and poultry products came under HACCP inspection. Nearly 50% of the nation's
processed food products came under HACCP inspection after January 26.
For the most successful implementation of HACCP, it should be applied from farm to table -- starting on the farm and ending with the individual
preparing the food, whether in a restaurant or home. On the farm, there are actions that can be taken to prevent contamination from occurring, such
as monitoring feed, maintaining farm sanitation, and practicing good animal health management practices.
Consumers can implement HACCP practices in the home by following proper storage, handling, cooking and cleaning procedures. From the time a
consumer purchases meat or poultry from the grocery store to the time they cook and serve a meal, there are many steps to take to ensure food
safety (Food Safety Digest, 1998; USDA Food Safety and Inspection Service and International Meat & Poultry HACCP Alliance).
TOPICS.
WHAT IS HACCP?
SEVEN PRINCIPLES OF A HACCP SYSTEM.
RECOMMENDATIONS FOR ALL INDIVIDUALS.
RECOMMENDATIONS TO HIGH-RISK INDIVIDUALS
SELECTED REFERENCES
WHAT IS HACCP?
HACCP (pronounced has-sip) stands for Hazard Analysis and Critical Control Points. The HACCP system is a process control system that identifies
where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By
strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
| SEVEN PRINCIPLES OF A HACCP SYSTEM: |
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2) Identify the critical control points.
3) Establish critical limits.
4) Establish CCP monitoring requirements.
5) Establish corrective actions.
6) Establish effective record-keeping procedures.
7) Establish procedures for verifying.
| RECOMMENDATIONS FOR ALL INDIVIDUALS: |
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2) Wash raw vegetables thoroughly before eating.
3) Keep uncooked meats separate from vegetables, cooked foods, and ready-to-eat foods.
4) Avoid raw/unpasteurized milk or foods made from raw milk.
5) Wash hands, knives, and cutting boards after handling uncooked foods.
6) Read and follow label instructions to "keep refrigerated" and "use by" a certain date.
| RECOMMENDATIONS TO HIGH-RISK INDIVIDUALS: |
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1) Avoid soft cheese such as Mexican style, feta, Brie, Camembert, and blue cheese. Mexican-style cheeses are soft, white, ethnic (Hispanic-Latin American) cheeses such as Ques Blanco and Queso Fresco. There is no need to avoid hard cheese, processed slices, cottage cheese, or yogurt.
2) Thoroughly heat leftover foods or ready-to-eat foods such as hot dogs before eating.
3) Although the risk of listeriosis associated with foods from delicatessen counters is relatively low, pregnant women and immunosuppressed persons may choose to avoid these foods or to thoroughly reheat cold cuts before eating.
For more information about food safety, contact the toll-free Meat and Poultry Hotline operated by the USDA at (800) 535-4555. In the metropolitan Washington, DC area, call (202) 720-3333.
(Provided by the USDA-FSIS, HHS, and FDA; J Am Vet Med Assoc, 210(1), January 1, 1997).
| SELECTED REFERENCES |
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2) D. L. Swerdlow. 1995. J Am Vet Assoc, 207: 1269.
Please direct questions or comments to the web master. This page was last updated Wednesday, February 10, 1999