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Foreign Material Contamination in a HACCP Environment

Foreign Material Contamination in a HACCP Environment. Impact of Multi Component Products Dale R. Rice, Vice President of Food Safety and Quality Chef America, Inc., Nestle USA. Multi-Component Products. Products Containing: Meats Cheeses Bread/Dough/Flour Vegetables Sauces/Gravies.

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Foreign Material Contamination in a HACCP Environment

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  1. Foreign Material Contaminationin a HACCP Environment Impact of Multi Component Products Dale R. Rice, Vice President of Food Safety and Quality Chef America, Inc., Nestle USA FMC in a HACCP Environment

  2. Multi-Component Products • Products Containing: • Meats • Cheeses • Bread/Dough/Flour • Vegetables • Sauces/Gravies FMC in a HACCP Environment

  3. Different Ingredients have different capabilities and specifications • Fluid Industries (Milk, Oil, Flavors etc) • Dry Ingredients (Powders, spices, sugar, salt, etc.) • Particulate Ingredients (IQF Vegetables, Frozen Meat crumbles, etc.) FMC in a HACCP Environment

  4. Certain Hazardous FMC will need to be controlled via a HACCP Plan FMC in a HACCP Environment

  5. Certain Hazardous FMC that is Not Likely to Occur does not need to be part of the HACCP Plan FMC in a HACCP Environment

  6. FMC EXAMPLES – Each Managed Differently • Metal on Metal in Plants • Different Operations will Treat this Differently • Flour Contamination • A single occurrence of significant magnitude but extremely low frequency • Wood and Farm FMC in Vegetables • Vendor Selection and Improvements eliminate this from being a HAZARD • Paper in Bacon Ends and Pieces • Raw material and Vendor Selection Minimize this QUALITY issue FMC in a HACCP Environment

  7. So How do we determine if it belongs in the HACCP Plan? • Is it a “HAZARD”? • Is it “Likely to Occur”? • Does it need to be controlled? FMC in a HACCP Environment

  8. Is it a “HAZARD”? • Addressed earlier today FMC in a HACCP Environment

  9. Is it “Reasonably Likely to Occur”? • Use of Sound Scientific Data • Methods Vary by Ingredient to Determine Frequency • Fluid – Filters/Strainers/Magnets • Dry – Sifters/Screens/Magnets • Particulate – Visual/Magnets/Metal Detection FMC in a HACCP Environment

  10. Data Collected and Used in Decision Making Documents is part of the HACCP plan FMC in a HACCP Environment

  11. Farm to Fork Improvements • Continuous Improvements are Driven to the Source of the Contamination, ultimately eliminating the HAZARD • HACCP looks for a Single point of control to prevent the HAZARD. • Both are Valuable Tools that need to be used together FMC in a HACCP Environment

  12. Eliminate the Occurrence at the Source FMC in a HACCP Environment

  13. Summary • Any new Regulatory Directive and Guidance that is developed, needs to take into consideration: • Flexibility such that includes all segments of the Food Industry • Flexibility to use the most appropriate means to address FMC • Flexibility to address each manufacturers strengths FMC in a HACCP Environment

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