500 Modern Food Microbiology
Principle 1: Assess Hazards and Risks
Hazards and risks may be assessed for individual food ingredients from a flow diagram or by ranking
the finished food product by assigning to it a hazard rating from A through F. A plus sign (+) is
assigned when a hazard exists. Six hazard categories have been defined, representing an expansion of
the three proposed by the National Research Council (NRC)
17 for salmonellae control. However, this
system of ranking and hazard category assignment was not popular in the late 1990s and it may be
ignored (see reference 14 for alternative). It is presented here for historical purposes:
A. This is a special class of foods that consist of nonsterile products designated and intended for
consumption by individuals at risk, including infants, the aged, infirm, and immunoincompetent.
B. The product contains “sensitive” ingredients relative to microbiological hazards (e.g., milk, fresh
meats).
C. There is no controlled processing step (such as heat pasteurization) that effectively destroys
harmful microorganisms.
D. The product is subject to recontamination after processing but before packaging (e.g., pasteurized
in bulk and then packaged separately).
E. Substantial potential for abusive handling exists in distribution and/or by consumers that could
render the product harmful when consumed (e.g., products to be refrigerated are held above
refrigerator temperatures).
F. There is no terminal heat process after packaging or when cooked in the home.
Next, the formulated product should be assigned to one of six hazard categories, expanded from
four suggested by the NRC.
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VI. A special category that applies to nonsterile products designated and intended for individuals
in hazard category A
V. Food products subject to all five general hazard characteristics (B, C, D, E, and F)
IV. Food products subject to any four general hazard characteristics
III. Products subject to any three of the general hazard characteristics
II. Products subject to any two general hazard characteristics
I. Products subject to any one of the general hazard characteristics
0. Products subject to no hazards
Principle 2: Determine CCP(s)
The ICMSF
9 recognized two types of CCPs: CCP1, to ensure control of a hazard, and CCP2, to
minimize a hazard. Typical of CCPs are the following:
1. Heat process steps where time–temperature relations must be maintained to destroy given
pathogens;
2. Freezing and time to freezing before pathogens can multiply;
3. The maintenance of pH of a food product at a level that prevents growth of pathogens;
4. Employee hygiene.
A decision tree such as the one in Figure 21–1 is often used to identify CCPs.
Principle 1: Assess Hazards and Risks
Hazards and risks may be assessed for individual food ingredients from a flow diagram or by ranking
the finished food product by assigning to it a hazard rating from A through F. A plus sign (+) is
assigned when a hazard exists. Six hazard categories have been defined, representing an expansion of
the three proposed by the National Research Council (NRC)
17 for salmonellae control. However, this
system of ranking and hazard category assignment was not popular in the late 1990s and it may be
ignored (see reference 14 for alternative). It is presented here for historical purposes:
A. This is a special class of foods that consist of nonsterile products designated and intended for
consumption by individuals at risk, including infants, the aged, infirm, and immunoincompetent.
B. The product contains “sensitive” ingredients relative to microbiological hazards (e.g., milk, fresh
meats).
C. There is no controlled processing step (such as heat pasteurization) that effectively destroys
harmful microorganisms.
D. The product is subject to recontamination after processing but before packaging (e.g., pasteurized
in bulk and then packaged separately).
E. Substantial potential for abusive handling exists in distribution and/or by consumers that could
render the product harmful when consumed (e.g., products to be refrigerated are held above
refrigerator temperatures).
F. There is no terminal heat process after packaging or when cooked in the home.
Next, the formulated product should be assigned to one of six hazard categories, expanded from
four suggested by the NRC.
16
VI. A special category that applies to nonsterile products designated and intended for individuals
in hazard category A
V. Food products subject to all five general hazard characteristics (B, C, D, E, and F)
IV. Food products subject to any four general hazard characteristics
III. Products subject to any three of the general hazard characteristics
II. Products subject to any two general hazard characteristics
I. Products subject to any one of the general hazard characteristics
0. Products subject to no hazards
Principle 2: Determine CCP(s)
The ICMSF
9 recognized two types of CCPs: CCP1, to ensure control of a hazard, and CCP2, to
minimize a hazard. Typical of CCPs are the following:
1. Heat process steps where time–temperature relations must be maintained to destroy given
pathogens;
2. Freezing and time to freezing before pathogens can multiply;
3. The maintenance of pH of a food product at a level that prevents growth of pathogens;
4. Employee hygiene.
A decision tree such as the one in Figure 21–1 is often used to identify CCPs.