HACCP - Hazard Analysis Critical Control Points - Part 8 - Control Measures 2

HACCP – Hazard Analysis Critical Control Points – Part 8 – Control Measures



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HACCP – Hazard Analysis Critical Control Points – Part 8 – Control Measures
Control measure
Any action or activity that can be used to prevent or eliminate
a food safety hazard or reduce it to an acceptable level, i.e.
preventing things going wrong.
More than one control measure may be required to control
a specific hazard and more than one hazard may be
controlled by a specific control measure.
Controls can be applied to:
• Temperature e.g. refrigerator or cooking
• Time especially time at ambient
• pH – pathogens won’t normally multiply below a pH
of 4.0. Acids such as vinegar and lemon juice are
used to reduce the pH
• Fermentation – involves using acid-producing
bacteria to lower the pH e.g. yoghurts and salami
• aw – water activity. Most pathogenic bacteria will
not multiply if the aw is below 0•89. Salt and sugar
can be used to reduce the aw
• The shape, size or weight. For example, smaller and
thinner joints will cool more quickly
• Additives – preservative such as nitrates
• Visual assessment – e.g. colour change
• Chemical analysis
Generic controls
In catering generic controls are more likely to be
applied successfully.
Generic controls may be applied to many products and
by many businesses.
keep sources of contamination out of food premises.
Approved suppliers
Staff vigilance and training
Training of staff
Planned programme essential – based on legal
requirements, and hazards, controls, monitoring and
corrective action for which they are responsible.
All staff to be trained. Priority for supervisors,
managers and high-risk food handlers. Induction, good
hygiene practice/hazards, competency, refresher.
Cleaning and disinfection
Pest management
Good personal hygiene
Waste management
Stock rotation
Colour coding
Good design
Effective maintenance of premises and
equipment
Well constructed
Protect/cover
Segregation of raw and ready-to-eat foods

Salt/sugar/acid
Adjust pH
Keep dry
Size, weight and shape of joints
Time management
minimum time at ambient
Storage temperatures
-18ºC, 5ºC or 63ºC
Cooking/processing

Physical contamination controls
Inspection belts
Glass policy
Wood policy
Metal detection/magnets
X-rays
In catering, most potential physical and chemical
controls are dealt with by prerequisite programmes
personal hygiene/training, cleaning and effective pest
control, vigilance, working in an orderly and tidy way,
clean-as-you go, and effective supervision.
The use of branded products and approved suppliers
are the most effective controls to prevent purchasing
raw ingredients which contain physical or chemical
contaminants.
Food containers especially glass jars/bottles
• Use approved supplier – appropriate type and
thickness of glass
• Care in transport, unloading and storage
• Bottle/jars passing on conveyor belt to filler should
be inverted and blasted with compressed air or
water jets
• Protect open jars after ‘cleaning’ prior to filling
• All steps should be routinely monitored
• Procedure in place to deal with breakage – especially
during filling
• Line should be stopped. Empty jars/bottles should
be checked – inverted/compressed air/waterspray
• Product which may have been contaminated – put
on hold
• Filler – checked by maintenance/manufacturer
• Area thoroughly cleaned
• Recall may be necessary if contaminated product
has left site
• Report by engineer on action to take to prevent
recurrence
• HACCP plan should be reviewed- staff training

Chemical contamination controls
Don’t store food in chemical containers
Separation of chemicals from food
Don’t store chemicals in unmarked or food containers
Rinsing following chemical cleaning
Remember – many of these controls are part of the prerequisite
programmes. This enables the HACCP plan to concentrate on
the more significant hazards.
HACCP – Hazard Analysis Critical Control Points
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