Critical control point

Critical control point
Food safety
Food Safety 1.svg
Terms
Foodborne illness
Hazard Analysis and Critical Control Points (HACCP)
Critical control point
Critical factors
Food, acidity, time, temperature, oxygen and moisture
pH
Water activity (aw)
Pathogens
Clostridium botulinum
E. coli
Hepatitis A
Norovirus
Parasitic infections
Blastocystis
Cryptosporidiosis
Trichinosis
v · d · e

Critical control point (CCP) is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits.

Contents

Examples of CCP

Food in cooking

In the United States, the Food and Drug Administration (FDA) establishes minimum internal temperatures for cooked foods. It is important to remember that these values can be superseded by state or local health code requirements, but they cannot be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows:

165°F (74°C) for 15 seconds

  • Poultry (such as whole or ground chicken, turkey, or duck)
  • Stuffing
  • Stuffed meats, fish, poultry, and pasta
  • Any previously cooked foods that are reheated from a temperature below 135°F (57°C), provided they have been refrigerated or warm less than 2 hours
  • Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs

155°F (68°C) for 15 seconds

  • Ground meats (such as beef or pork)
  • Injected meats (such as flavor-injected roasts or brined hams)
  • Ground or minced fish
  • Eggs that will be held for a length of time before eaten

145°F (63°C) for 15 seconds

  • Steaks and chops such as beef, pork, veal, and lamb
  • Fish
  • Eggs cooked for immediate service

145°F (63°C) for 4 minutes

  • Roasts (can be cooked to lower temperatures for increased lengths of time)

135°F (57°C) for 15 seconds

  • Cooked fruits or vegetables that will be held for a length of time before eaten
  • Any commercially processed, ready-to-eat foods that will be held for a length of time before eaten

In addition, hot food must be held at a minimum internal of 135°F (57°C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.

Fresh-cut fruits and vegetables

Fruits and vegetables are liable to microbial contamination, such as with the bacteria of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, perhaps due to a post harvest mishandling. There are several methods and protocols which are able to reduce or even eliminate the pathogens and these include

  • Proper harvest and post-harvest handling [1], [2], [3]
  • Inactivation of microbials by irradiation [4]
  • Sanitization of fruits and vegetables using food grade chemicals [5], [6]

See also

References

  1. ^ International Fresh-cut Produce Association; Produce Marketing Association, United Fresh Fruit and Vegetable Association, Western Growers. "Commodity specific food safety guidelines for the lettuce and leafy greens supply chain <internet>". Archived from the original on 29 September 2007. http://web.archive.org/web/20070929135723/http://www.cfsan.fda.gov/~acrobat/lettsup.pdf. Retrieved 2 August 2007. 
  2. ^ Produce Marketing Association; United Fresh Fruit and Vegetable Association. "Commodity specific food safety guidelines for the melon supply chain <internet>". Archived from the original on 29 September 2007. http://web.archive.org/web/20070929134805/http://www.cfsan.fda.gov/~acrobat/melonsup.pdf. Retrieved 2 August 2007. 
  3. ^ North American Trade Work Group. "Commodity specific food safety guidelines for the Fresh Tomato supply chain <internet>". Archived from the original on 26 September 2007. http://web.archive.org/web/20070926221627/http://www.cfsan.fda.gov/~acrobat/tomatsup.pdf. Retrieved 4 August 2007. 
  4. ^ IAEA-TECDOC-1530. "Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin <internet>". http://www-naweb.iaea.org/nafa/fep/public/iaea-tecdoc-1530.pdf. Retrieved 2 August 2007. 
  5. ^ Parish, M.E. et al.. "Methods to reduce/eliminate pathogens from fresh and fresh-cut produce <internet>". http://members.ift.org/NR/rdonlyres/975AF206-DBD7-4E5E-8871-3EE6119850E8/0/crfsfssupn1p161173.pdf. Retrieved 2 August 2007. 
  6. ^ Deza, M.A. et al.. "Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water <internet>". Archived from the original on 28 September 2007. http://web.archive.org/web/20070928185032/http://www.agro-technical.com/download/eng/ATS_Electrolyzed_water_tomatostudy.pdf. Retrieved 2 August 2007. 

External links


Wikimedia Foundation. 2010.

Игры ⚽ Нужен реферат?

Look at other dictionaries:

  • Hazard analysis and critical control point system — Analyse des dangers et maîtrise des points critiques Le système d analyse des dangers points critiques pour leur maîtrise, en abrégé système HACCP (Hazard Analysis Critical Control Point), est une méthode de maîtrise de la sécurité sanitaire des… …   Wikipédia en Français

  • Hazard Analysis and Critical Control Points — (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to …   Wikipedia

  • critical node — An element, position, or command and control entity whose disruption or destruction immediately degrades the ability of a force to command, control, or effectively conduct combat operations. Also called target critical damage point …   Military dictionary

  • Critical theory — Horkheimer, Adorno, Habermas David Rasmussen HEGEL, MARX AND THE IDEA OF A CRITICAL THEORY Critical theory1 is a metaphor for a certain kind of theoretical orientation which owes its origin to Hegel and Marx, its systematization to Horkheimer and …   History of philosophy

  • Control (Janet Jackson album) — Control …   Wikipedia

  • critical — [krit′i kəl] adj. 1. tending to find fault; censorious 2. characterized by careful analysis and judgment [a sound critical estimate of the problem] 3. of critics or criticism 4. of or forming a crisis or turning point; decisive 5. dangerous or… …   English World dictionary

  • Critical Masses: Opposition to Nuclear Power in California, 1958-1978 — is the first detailed history of the anti nuclear movement in the United States, written by Thomas Wellock. It is also the first state level research on the subject with a focus on California.[1][2] Reviewer Paula Garb has said: The book is rich… …   Wikipedia

  • Control-Feedback-Abort Loop — Too often systems fail, sometimes leading to significant loss of life, fortunes and confidence in the provider of a product or service. It was determined that a simple and useful tool was needed to help in the analysis of interactions of groups… …   Wikipedia

  • Critical period hypothesis — The critical period hypothesis is the subject of a long standing debate in linguistics and language acquisition over the extent to which the ability to acquire language is biologically linked to age. The hypothesis claims that there is an ideal… …   Wikipedia

  • Critical point (thermodynamics) — Carbon dioxide creating a fog when cooling from supercritical to critical temperature In physical chemistry, thermodynamics, chemistry and condensed matter physics, a critical point, also called a critical state, specifies the conditions… …   Wikipedia

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”