Appendix C ◾ 573
Hazard B. The product contains “sensitive ingredients” in terms of microbial hazard.
Hazard C. The process does not contain a step to destroy harmful microorganisms.
Hazard D. The product is subject to recontamination after processing and before packaging.
Hazard E. The possibility exists for abuse before consumption that can render the product
harmful if consumed.
Hazard F. The product is not given a terminal heat treatment following packaging and before
consumption.
A food is ranked according to Hazards A through F by using a plus (+) for each potential hazard.
The risk category is determined from the number of pluses.
Category VI. A special category that applies to nonsterile food to be consumed by high-risk
consumers.
Category V. A food that has five hazard characteristics: B, C, D, E, and F.
Category IV. A food that has a total of four hazard characteristics in B through F.
Category III. A food that has a total of three hazard characteristics in B through F.
Category II. A food that has a total of two hazard characteristics in B through F.
Category I. A food that has a total of one hazard characteristic in B through F.
Category O. No hazard.
Principle 2
To control microbiological hazards in a food production system, it is necessary to determine a
CCP. A CCP is any point or procedure in a specific food system where effective control must be
implemented in order to prevent hazards. All hazards in a food production sequence, from growing and harvesting to final consumption, must be controlled at some point(s) to ensure safety.
The CCP includes heat treatment, chilling, sanitation, formulation control (pH, A W , and preservatives), prevention of recontamination and cross-contamination, employee hygiene, and environmental hygiene. Application of one or more CCPs will destroy hazardous microorganisms or
prevent their growth and toxin formation in the product.
Principle 3
To control microbiological hazards at each identified CCP, it is necessary to set up critical limits
(such as temperature, time, A W , pH, preservatives, and, in some cases, aroma, texture, and appearance). One or more critical limits may be necessary at each CCP, and all of them should be present
to ensure that the hazards are under control.
Principle 4
The CCP used for a specific food production must be monitored to determine whether the system
is effective in controlling the hazards. The monitoring can be continuous, such as in the case of
heat treatment (temperature and time) of a product. If continuous monitoring cannot be adopted
for a processing condition, it can be done at reliable intervals. The interval for a food production
has to be developed on a statistical basis to ensure that the potential hazards are under control.
Most online monitoring is done by rapid chemical and physical methods. Generally, microbiological methods are not effective because of the long time required for testing. However, some current
Hazard B. The product contains “sensitive ingredients” in terms of microbial hazard.
Hazard C. The process does not contain a step to destroy harmful microorganisms.
Hazard D. The product is subject to recontamination after processing and before packaging.
Hazard E. The possibility exists for abuse before consumption that can render the product
harmful if consumed.
Hazard F. The product is not given a terminal heat treatment following packaging and before
consumption.
A food is ranked according to Hazards A through F by using a plus (+) for each potential hazard.
The risk category is determined from the number of pluses.
Category VI. A special category that applies to nonsterile food to be consumed by high-risk
consumers.
Category V. A food that has five hazard characteristics: B, C, D, E, and F.
Category IV. A food that has a total of four hazard characteristics in B through F.
Category III. A food that has a total of three hazard characteristics in B through F.
Category II. A food that has a total of two hazard characteristics in B through F.
Category I. A food that has a total of one hazard characteristic in B through F.
Category O. No hazard.
Principle 2
To control microbiological hazards in a food production system, it is necessary to determine a
CCP. A CCP is any point or procedure in a specific food system where effective control must be
implemented in order to prevent hazards. All hazards in a food production sequence, from growing and harvesting to final consumption, must be controlled at some point(s) to ensure safety.
The CCP includes heat treatment, chilling, sanitation, formulation control (pH, A W , and preservatives), prevention of recontamination and cross-contamination, employee hygiene, and environmental hygiene. Application of one or more CCPs will destroy hazardous microorganisms or
prevent their growth and toxin formation in the product.
Principle 3
To control microbiological hazards at each identified CCP, it is necessary to set up critical limits
(such as temperature, time, A W , pH, preservatives, and, in some cases, aroma, texture, and appearance). One or more critical limits may be necessary at each CCP, and all of them should be present
to ensure that the hazards are under control.
Principle 4
The CCP used for a specific food production must be monitored to determine whether the system
is effective in controlling the hazards. The monitoring can be continuous, such as in the case of
heat treatment (temperature and time) of a product. If continuous monitoring cannot be adopted
for a processing condition, it can be done at reliable intervals. The interval for a food production
has to be developed on a statistical basis to ensure that the potential hazards are under control.
Most online monitoring is done by rapid chemical and physical methods. Generally, microbiological methods are not effective because of the long time required for testing. However, some current