Hazard Analysis Critical Control Points (HACCP) Principles

Hazard Analysis Critical Control Points (HACCP) is a tool that can be useful in the prevention of food safety hazards. While extremely important, HACCP is only one part of a multi-component food safety system. HACCP is not a stand alone program. Other parts must include: good manufacturing practices, sanitation standard operating procedures, and a personal hygiene program.

 

Safety of the food supply is key to consumer confidence. In the past, periodic plant inspections and sample testing have been used to ensure the quality and safety of food products. Inspection and testing, however, are like a photographic snapshot. They provide information about the product that is relevant only for the specific time the product was inspected and tested. What happened before or after? That information is not known! From a public health and safety point of view, these traditional methods offer little protection or assurance.

 

New concepts have emerged which are far more promising for controlling food safety hazards from production to consumption.

HACCP was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product. This new system is based on assessing the inherent hazards or risks in a particular product or process and designing a system to control them. Specific points where the hazards can be controlled in the process are identified.

The HACCP system has been successfully applied in the food industry. The system fits in well with modern quality and management techniques. It is especially compatible with the ISO 9000 quality assurance system and just in time delivery of ingredients. In this environment, manufacturers are assured of receiving quality products matching their specifications. There is little need for special receiving tests and usually time does not allow for extensive quality tests. The general principles of HACCP are as follows:

Principle #1 Hazard Analysis Hazards (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process are listed. Preventive measures (temperature, pH, moisture level, etc.) to control the hazards are also listed.

Principle #2 Identify Critical Control Points Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Examples would be cooking, acidification or drying steps in a food process.

Principle #3 Establish Critical Limits All CCP's must have preventive measures which are measurable! Critical limits are the operational boundaries of the CCP’s which control the food safety hazard(s). The criteria for the critical limits are determined ahead of time in consultation with competent authorities. If the critical limit criteria are not met, the process is “out of control”, thus the food safety hazard(s) are not being prevented, eliminated, or reduced to acceptable levels.

Principle #4 Monitor the CCP's Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process.

Principle #5 Establish Corrective Action HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the process. These must be pre-planned and written. If, for instance, a cooking step must result in a product center temperature between 165oF and 175oF, and the temperature is 163oF, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker.

Principle #6 Verification Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP plan is also necessary. The system should be subject to periodic revalidation using independent audits or other verification procedures.

Principle #7 Record keeping The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.

HACCP offers continuous and systematic approaches to assure food safety. In light of recent food safety related incidents, there is a renewed interest in HACCP from a regulatory point of view. Both FDA and USDA are proposing umbrella regulations which will require HACCP plans of industry. The industry will do well to adopt HACCP approaches to food safety whether or not it is required.

HACCP is a Tool. HACCP is merely a tool and is not designed to be a stand-alone program. To be effective other tools must include adherence to Good Manufacturing Practices, use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs.

5 Tanaman Paling Beracun

(Foto: howstuffworks.com)

Jakarta, Racun bisa ditemukan atau terkandung di mana saja, salah satunya terdapat di dalam tanaamn. Ini dia 5 tanaman yang diketahui paling beracun.

Banyak orang tidak tahu tanaman apa saja yang mengandung racun dan bisa berbahaya bagi tubuh. Seperti dikutip dari Howstuffworks, Minggu (18/7/2010) ada 5 tanaman yang diketahui paling beracun, yaitu:

1. Oleander � � Tanaman oleander atau Nerium oleander dianggap sebagai tanaman paling beracun di dunia. Karena seluruh bagian tanaman mengandung racun dan terdiri dari beberapa jenis racun. Tapi racun yang paling berbahaya adalah oleandrin dan neriine yang bisa berefek kuat pada jantung.

Meski demikian tanaman ini sering digunakan sebagai dekorasi dan berasal dari daerah mediterania dengan tinggi mencapai 1,8-5,4 meter.

Jka menelan daun yang mengandung racun ini akan menimbulkan gejala diare, muntah, sakit perut hebat, mengantuk, pusing, denyut jantung tidak teratur serta kematian. Jika korban ditolong sebelum 24 jam, maka peluang untuk selamatnya tinggi. Biasanya pasien didorong untuk muntah dengan memompa perutnya atau mengonsumsi arang aktif untuk menyerap racun.

2. Water Hemlock � � Tanaman water hemlock atau Cicuta maculata adalah tanaman yang menarik dengan daun ungu bergaris-garis putih serta berbuah kecil. Tanaman ini berasal dari Amerika Utara dengan tinggi mencapai 1,8 meter serta tumbuh subur di sepanjang tepi sungai, rawa, dataran rendah dan padang rumput yang basah.

Racun yang terkandung dalam tanaman ini disebut dengan cicutoxin yang ada diseluruh tanaman dan paling terkonsentrasi di akar. Racun ini menyebabkan kejang yang kaku dan menyakitkan, mual, muntah, kram dan tremor (gemetar) otot. Kalaupun selamat dari racun ini biasanya akan menderita amnesia.

3. Rosary Pea (tanaman saga) � � Tanaman rosary pea atau Abrus precatorius adalah benih yang cantik dilihat dengan perpaduan warna merah dan hitam, sehingga sering digunakan untuk perhiasan. Benih ini mengandung racun abrin dan akan berbahaya jika lapisan benih rusak atau tergores. Karenanya pembuat perhiasan lebih rentan terkena racun dibanding pemakainya. Tanaman ini bisa mencapai tinggi 20 meter dan menyebar di seluruh negara terutama negara beriklim tropis dan sub-tropis.

Racun abrin ini lebih mematikan dibanding ricin, karena kurang dari 3 mikrogram abrin atau tidak sampai satu benih sudah cukup mematikan. Gejala keracunan yang muncul adalah sulit bernapas, demam, mual, ada cairan di paru-paru. Jika benih tersebut tertelan bisa menyebabkan mual, muntah, dehidrasi, gagal ginjal, hati dan limpa. Kematian biasanya terjadi dalam waktu 3-5 hari.

4. Deadly Nightshade (Kecubung) � � Deadly nightshade atau Atropa belladonna mengandung racun atropine dan scopolamine di dalam batang, daun, buah dan akar. Tanaman ini tumbuh setinggi 0,6-1,2 meter dengan daun hijau gelap dan berbentuk lonceng ungu. Bunganya akan mekar di pertengahan musim panas. Hanya ditemui pada beberapa wilayah di dunia.

Racun yang ada bisa mempengaruhi sistem saraf. Pada dosis yang cukup, racun akan melumpuhkan ujung saraf dari otot seperti pembuluh darah, jantung dan otot gastrointestinal. Gejala keracunan yang timbul adalah pupil membesar atau melebar, lebih peka terhadap cahaya, penglihatan kabur, sakit kepala, kebingungan dan kejang. Menelan 2 buah ini bisa membunuh seorang anak, jika 10-20 buah bisa membunuh seorang dewasa.

5. Castor Bean (Jarak) � � Tanaman castor bean atau dikenal dengan Ricinus communis secara luas dibudidayakan untuk castor oil dan juga sebagai tanaman hias. Pada kenyataannya tanaman ini mengandung racun mematikan yang disebut dengan ricin. Dulunya tanaman ini banyak ditemukan di Afrika, tapi sekarang bisa ditemukan di seluruh dunia. Tanaman ini tumbuh dengan baik di daerah tandus dan tidak memerlukan perawatan khusus.

Sebagian besar ricin terkonsentrasi di lapisan benih, karenanya mengonsumsi 3 benih tanaman ini sudah bisa mematikan seorang anak. Gejala keracunan benih ini adalah mual, kram perut, muntah, pendarahan internal, kegagalan sirkulasi dan ginjal. Selain itu debu yang menempel di benih ini juga bisa menimbulkan reaksi alergi seperti batuk, nyeri otot dan kesulitan bernapas.(ver/ir)