In theory, the only way
of ensureing that every cheese produced in a given factory is safe, from a
chemical or microbiological standpoint, is to test each cheese! Clearly, such a
suggestion is totally ludicrous, so that , instead, a representative group of
cheeses is withdrawn against an agreed sampling plan and examined as
appropriate. However, whilst this approach will indicate trends in standards of
hygiene or isolate a major outbreak of contamination, it cannot ensure that some
unsound cheeses do not reach the market. Consequently, although routine
laboratory examinations remain essential, the emphasis within quality assurance
has now turned to the avoidance of potential problems, a concept that forms the
basics of HACCP- Hazard Appraisal Critical Control Points. Many people replace
the word Appraisal with Analysis but, either way, the HACCP system aims to
identify specific hazards that may adversely affect the safety of a food, and
allow the implementation of preservative measures for their control (Pierson and
Corlett, 1992).
In particular, the
system identifies seven aspects of production that merit attention, and these
aspects are enshrined in seven principles:
1.
Identification of the potential hazard
associated with food production, running from the growth/collection of raw
materials, through processing/manufacture and distribution up to the point of
consumption. Assessment of the risk that a hazard may arise, and determination
of the preventative measures necessary to reduce the risk.
2.Determination
of the precise points in the above sequence that can be controlled in
order to eliminate a hazard or minimize the risk of occurence. If failure
to control a particular hazard is likely to lead to a risk to public health,
then the step in the process is regarded as a Critical Control Point (CCP) ; if
no major risk is involved , the step may be identified as a Control Point (CP).
For example, the pasteurizer in a fluid milk line is a CCP, but the hand-washing
facility in the same area could be treated as a CP because, even if control over
hand-washing is temporarily lost, it is not likely to result in a consumer
health problem. Similarly, it is important that a manufacturer has control over
the composition of a processed food, the filled weight of carton or bottle and
the details on the label, but again such points need only be graded as CPs.
3.
Establishment of targets and tolerances which must be achieved in
order to maintain control of a CCP/CP.
4.
Establishment of a monitoring system of scheduled observations
and/or laboratory testing to ensure that control is in place.
5.
Establishment of a procedure of corrective action to be taken if
the monitoring procedure indicates that a CCP/CP is not under control.
6.
Establishment of procedures for verification that the HACCP system is
working efficiently, e.g. the introduction of additional tests or suplementary
checks to ensure that the principal components of the system are operating
to the required standard.
7.
Establishment of a system of documentation
that records accurately the details of all operations, including not only
aspects likes times/temperatures and microbiological parameters, but also the
responsibilities of the individual operators.
At first glance,
this approach may appear daunting, but if each stage in a manufacturing process
is identified and considered, at least initially, as a separate entitu,
then implementation can bring considerable benefits to a manufacturer. For
example, vat failure from phage attack was, at one time, a major problem for the
cheese industry, but a carefully controlled system of culture rotation should
now ensure that the levels of phage compatible with a given strain of
Lactococcus never become critical. Another advantage is that retailers
have more confidence in a company that has proper control over its
procedures, so that the introduction of a flexible and viable system of
HACCP is fast becoming an essential component of the measures employed to
monitor the microbiological aspects of cheesemaking.
