HACCP Plan Basics Product Seized from Filthy Plant by erie028for

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									Crisis Control Newsletter from RQA, Inc.—A Catlin Preferred Provider to                                            August 2009
Foodservice, Food Processing and Consumer Products Industries                                              Volume C0809 Issue 1


HACCP Plan Basics                                                          Product Seized from Filthy Plant

By definition, HACCP (Hazard, Analysis, and Critical Control Point) is     On August 7, 2009, at the request of the FDA,
the systematic approach to assessing possible risks associated with a      U.S. Marshals siezed a variety of food products
product and determining the controls necessary to minimize or elimi-       valued at more than $72,000 (USD) from a Lou-
nate the risks of causing injury or illness. A HACCP program is estab-     isiana food processing plant.
lished to identify any food safety related problems associated with a
product or process and determine specific factors which need to be         These food products violate the Food, Drug and
controlled to reduce or prevent these problems from occurring. Once        Cosmetic Act because they have been pre-
these controls are in place, programs are established to measure and       pared, packed and held under insanitary condi-
document whether these factors are being controlled properly. Risk fac-    tions. It is possible that they may have become
tors are generally associated with biological, chemical and physical       contaminated or unsafe and pose a health risk
hazards.                                                                   to the public.

Prior to the implementation of a HACCP program, certain food safety        Additionally, it was found that these food items
programs and quality systems should be well established in order to        were processed unders conditions that violate
facilitate the implementation of HACCP. These programs, known as pre       Hazard Analysis and Critical Control Point
-requisite programs, are related to Good Manufacturing Practices           (HACCP) regulations and Good Manufacturing
(GMP’s) and include quality systems such as sanitation, pest control,      Practices (GMP’s). Recent FDA inspections of
allergen control, and chemical control. Once these types of programs       the facility in Louisiana found evidence of wide-
have been established, the facility is ready for HACCP implementation.     spread and active rodent and insect infestation,
                                                                           filthy conditions, and poor employee practices.
There are seven basic principles that a HACCP plan must contain:
   1. Conduct a Hazard Analysis                                            “When FDA investigators find violations inside
   2. Determine Critical Control Points (CCP’s)                            a company’s facility, we will do what is neces-
   3. Establish Critical Limits                                            sary to keep insanitary and potentially harmful
   4. Establish a system to monitor control of the CCP’s                   products out of consumers’ hands,” said Mi-
   5. Establish corrective action when CCP is out of control               chael Chappell, the FDA’s acting associate
   6. Establish procedures for verification to confirm that HACCP          commissioner for regulatory affairs.
       system is working effectively                                       “Companies that are not complying with our
   7. Establish documentation concerning all procedures and records        laws will be subject to enforcement actions.”
       appropriate to these principles and their application.
                                                                           Food products from this Louisiana facility are
It is essential that a HACCP team is formed to implement the plan. The     distributed to convenience and retails stores in
team is comprised of members from multiple disciplines who have            parts of Louisiana, Florida and Alabama.
knowledge of HACCP principles. The team leader must have experi-
ence and knowledge in HACCP. In preparation for the first step of de-      While the FDA has not received any reports of
veloping the plan, the team should fully describe the product and iden-    illness associated with the consumption of
tify its intended uses. This information along with a detailed flow dia-   these products, they are instructing consumers
gram of the process will provide the baseline information to begin the     to safely dispose of the products. The FDA
hazard analysis and the rest of the HACCP plan.                            urges consumers not to handle the products
                                                                           wth bare hands and to discard the products in a
While this article touches on the very basic elements of a HACCP plan      way that people or pets will not be able to re-
preparation and implementation, many resources are available that pro-     trieve them.
vide detailed information. One example is the literature available from
the Codex Alimentarius Commission which describes HACCP program
plans in detail. HACCP programs are critical to a successful facility
quality program and food safety practices.

By: Lyle Sajewich—Director, Manufacturing Services, RQA, Inc.              Source: www.fda.gov
Page 2                                     Recall Re-Caps—July 2009                                                              Recall Matters




Product:           Romaine Lettuce                                                Product:           Aquarium Power Heads
Incident:          Pathogen – Salmonella                                          Incident:          Hazard – Electrical Shock
Ottawa—Several importers are recalling certain romaine lettuce because the        A Mississauga, ON importer is recalling approximately 84 aquarium power
product may be contaminated with Salmonella. This product from the United         heads because the devices are not certified to Canadian standards and
States has been distributed in BC, AB, SK, MB, ON, YT, NT, NU. The CFIA is        have not been evaluated for safety hazards. The power heads pose a risk
advising consumers to check with their retailer to determine if they have af-     of electrical shock to users. There have been 2 reports of electrical shocks
fected product. There have been no illnesses reported with the consumption of     with no reported injuries. The recalled products were distributed in Canada
this product. Consumption of food contaminated with Salmonella may cause          in January 2009. Consumers should immediately unplug and stop using
salmonellosis, a foodborne illness. In young children, the elderly and people     the product. Consumers may also contact the retailer with proof of pur-
with weakened immune systems, salmonellosis may cause serious and some-           chase to receive a product refund. For more information consumers may
times deadly infections. In otherwise healthy people, salmonellosis may cause
                                                                                  contact the importer.
short-term symptoms such as high fever, severe headache, vomiting, nausea,
abdominal pain and diarrhea. Long-term complications may include severe
arthritis.


Product:           Butter Cookies                                                 Product:           Hair Conditioner
Incident:           Allergen – Undeclared Egg & Milk                              Incident:          Hazard – Bacteria Contamination
Ottawa—The Canadian Food Inspection Agency (CFIA) is warning people               A North Vancouver, BC manufacturer is recalling approximately 80 bottles
with allergies to eggs or milk not to consume certain butter cookies be-          of hair conditioner. Testing by Health Canada has revealed that the re-
cause this product contains egg and milk which are not declared on the            called conditioner is contaminated with the bacteria, Burkholderia cepacia.
label. The importers are recalling this product. The affected product is          This strain of bacteria is capable of causing infections in healthy individuals
known to have been distributed in Ontario and Alberta. However, it may            but can pose more serious health risks for people who have compromised
have been distributed nationally. There have been no reported allergic            immune systems, chronic lung disease, or cystic fibrosis. The hair condi-
reactions associated with the consumption of this product. Consumption of         tioner was sold from January 2008 onwards in British Columbia and online
this product may cause a serious or life-threatening reaction in persons          but may have been sold in other provinces or territories of Canada. Con-
with allergies to eggs or milk. For more information, consumers and indus-        sumers should immediately stop using this recalled product and dispose of
try can call the CFIA.                                                            it in the household trash.



Product:         Snack Foods                                                      Product:           Smoke Alarms
Incident:        Allergen – Undelcared Egg & Milk                                 Incident:          Hazard – Electrostatic Discharge
Ottawa— The Canadian Food Inspection Agency (CFIA) is warning people              A Markham, ON manufacturer is recalling approximately 10,000 smoke
with allergies to eggs or milk not to consume various brands of snack             alarms sold in Canada from March 2009 to May 2009. An electrostatic
foods. These products imported from Korea contain allergens which are not         discharge can damage the unit, preventing the alarm from warning con-
declared on the labels. The importers are recalling these snack foods.            sumers in the case of smoke or fire. The manufacturer has received 2
These products are known to have been distributed in ON, MB, QC, NB               reports of incidents of alarm unit malfunctions involving electrostatic dis-
and NS. However, these products may have been distributed nationally.             charge during installation, with no reported injuries. Health Canada has not
There have been no reported allergic reactions associated with the con-           received any reports of injuries or incidents related to the use of this prod-
sumption of these products. Consumption of these products may cause a             uct. Consumers should immediately stop using the recalled smoke alarms
serious or life-threatening reaction in persons with allergies to eggs or milk.   and contact the manufacturer to receive a free replacement.
For more information, consumers and industry can call the CFIA.




                   Crisis Control is a newsletter jointly published by RQA, Inc. & Catlin Group.

   For more information about these topics                                           Catlin Canada, Inc. Contacts:
   and more, please contact:                                                         David Connor: 416-644-3349
                                                                                     david.connor@catlin.com
   Carol Kozlowski, CPIM                                                                                                               www.catllincanada.com
   Manager of Crisis Management RQA, Inc.                www.rqa-inc.com
   Phone: 708-364-8950, x129
                                                                                     Maria Pietrangelo: 414-644-3383
   Email: c.kozlowski@rqa-inc.com                                                    maria.pietrangelo@catlin.com
                                                                                   t: http://www.catlincanada.com

								
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