Haccp and nutrition labelling

HACCP AND NUTRITION

LABELLING

BY :JAGADISH.H ,MSC HORT. DEPARTMENT OF POST HARVEST

HACCP

HACCP stands for ‘Hazard Analysis Critical Control Point’.

HACCP is a system which looks for and prevents potential problems before they happen.

HACCP may be used by food companies to make sure they do not break the law by putting consumers at risk when producing food.

What is HACCP? • A preventive system for assuring the safe production of food products.

• Common-sense application of technical and scientific principles

What is the purpose ofHACCP?

Prevent, reduce, or eliminate hazards in foods

Objective of HACCPTo make the product safely and be able to prove it

Crit ical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Crit ical Limit: A criterion which separates acceptabil i ty from unacceptabil i ty

Corrective Action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control .

Hazard Analysis: The process of collect ing and evaluating information on hazards and condit ions Leading to their presence to decide which are signif icant for food safety and therefore should be addressed in the HACCP plan.

Hazard: A biological, chemical or physical agent in, or condit ion of, food with the potent ial to cause an adverse health effect.

Hazards in foods• Chemical : Pesticide, antibiotic residues, additivesetc.

• Physical: Wood chips, pieces of gloves, metal fragments etc.

• Biological: Bacterial pathogens, parasites, viruses

• Food safety in the early twenty-first century is an international challenge requiring close cooperation between countries in agreeing standards and in setting up surveillance systems.

• The behavior of consumers has been gradually changing. They currently require not only much higher dietary quality, hygiene and health standards in the products they purchase, but they also look for certification and reassurance of products’ origins (national or geographical) and production methods.

HACCP

History of HACCP

•Hazard Analysis and Critical Control Point (HACCP) was developed in the 1960s in the United States to ensure food safety for the first manned National Aeronautics and Space Administration space missions (NASA).

•NASA required a ‘zero defect’ program to guarantee safety in the foods astronauts consumed in space.

•Since then, HACCP principles have been defined and endorsed in international food standards (Codex Alimentarius Commission), and in European and UK legislation.Indonesia SNI 1998

•Pillsbury presented the HACCP system at a national food protection conference in 1971

• 1959. The Pillsbury Company develops concept for NASA.

• 1971. HACCP, as we presently know it, took form at the US National Conference on Food Protection, where risk assessment was combined with the critical point concept (1st mention of HACCP).

• 1972. The Pillsbury Company in the United States began the application of its HACCP concept to the manufacture of its consumer food products. Pillsbury published the first comprehensive treatise on HACCP in 1973.• Food and Nutrition Board of the National Research Council/National Academy of Science published two books recommending that HACCP be used as a product safety system to ensure the production of safe food and for the broad application to various categories of non-canned food.

• 1989. The U.S. National Advisory Committee on Microbiological Criteria for Food (NACMCF) developed and approved a standardized and updated HACCP system, endorsed by federal regulatory agencies responsible for food safety.

• s1990. The United Nations Codex Alimentarius Commission Food Hygiene standard embraced HACCP as an internationally accepted method for ensuring food safety by identifying hazards and monitoring their Critical Control Points in the process.

• 1997. Codex Document on HACCP principles and application

•1998. FAO/WHO provide guidance for regulatory assessment of HACCP

• 1998 January. HACCP becomes mandatory for large meat and poultry manufacturers.

• 1999 January. HACCP becomes mandatory for small meat and poultry manufacturers.

• 1999 September. HACCP becomes mandatory for frozen dessert manufacturers in the state of Ohio.

• 2000 January. HACCP becomes mandatory for very small meat and poultry manufacturers.

• 2002 January. The HACCP regulation begins to be mandatory for processors, small businesses, and very small businesses.

• 2003. FAO/WHO develop HACCP guidelines.

•2006. Legal requirements to apply HACCP in food businesses (other than primary production) across European union.

•2006+. Increased worldwide use of HACCP in food safety legislation

•The HACCP system has grown to become the universally accepted method for food safety assurance.

WHY ???

The need for an effective food safety assurance method

•Foodborne disease are a widespread public health problem•Emergence of foodborne disease• Increased knowledge and awareness of the serious

and chronic health effects•New food technologies and processing methods• Increased awareness of the economic consequences

of foodborne disease

CONTIND…..

• Increase in the number of vulnerable people• Industrialization and mass production•Urbanization•Changing lifestyle• Increase tourism and international trade in foodstuffs• Increase consumer awareness of food safety

HACCP Concept

ASSURING FOOD SAFETYIdentifying potential food safety problems•Determining how and where these can be

controlled or prevented•Describing what to do and training the personnel• Implementation and recording

““Farm-To-Table”Farm-To-Table”

Assurance throughout the food chain

Stake holders involved in HACCP

Advantages of application of HACCP:• Focuses on identifying and preventing hazards from

contaminating food, based on sound science.• Permits more efficient and effective government

oversight, primarily because record keeping allows investigators to see how well a firm is complying with food safety laws over a period, rather than how well it is doing on any given day.•Helps food companies to compete more effectively in

the world market.• Reduces barriers to international trade.

Guidelines for the application of HACCP system:

1. Assemble the HACCP team2. Describe product3. Identify intended use4. Construct flow diagram5. On-site verification of flow diagram6. List all potential hazards, conduct a hazard analysis and

determine control measures7. Determine CCPs8. Establish critical limits for each CCP9. Establish a monitoring system for each CCP10. Establish corrective actions11. Establish verification procedures12. Establish record keeping and documentation

1. Assemble the HACCP Team

A multi-disciplinary HACCP Team needs to A multi-disciplinary HACCP Team needs to include knowledge of the following aspects :include knowledge of the following aspects :

Raw MaterialsRaw Materials Specialist (Quality Specialist (Quality

Assurance/technical)Assurance/technical) Operation activitiesOperation activities Engineering/equipmeEngineering/equipme

nt technical nt technical knowledge of knowledge of HACCPHACCP

ProcessProcess Finished productFinished product Hazard expertiseHazard expertise Environment Environment

(premises, property, (premises, property, surroundings)surroundings)

2. Describe the product• Describe the product giving detail of its composition, physical/chemical

structure, packaging, safety information, processing treatments, storage and method of distribution:

• Product Name• Composition• End Product Characteristics• Method of Preservation• Packaging – Primary• Packaging – Shipping• Storage Conditions• Distribution Method• Shelf Life• Special Labeling• Customer Preparation

3. Identify the intended use

• Identify the intended use of the product, its target consumer with reference to sensitive population •Five sensitive groups in the population

•Elderly•Infants•Pregnant•Sick; and•Immunocompromised

4. Construct a process flow diagram• Details of all process activities including inspections, transportation,

storage and delays in the process• Inputs into the process in terms of raw materials, packaging, water

and chemicals• Output from the process e.g. waste – packaging, raw materials,

product-in-progress, rework and rejected products.

5. On site verification of the process flow diagram

• It should be done by all members of the HACCP team during all stages and hours of operation.

•Validate process flow diagram•By HACCP Team•Observe process flow•Sample activities•Routine / non routine operations

The first step involves identifying any hazards that must be prevented, eliminated or reduced to acceptable levels.

2. Determine the Critical Control Point (CCP)Identifying the Critical Control Point (CCP) at the steps or at which control is

essential to prevent or eliminate a hazard or to reduce it to acceptable levels.

A critical limit is a maximum or minimum value to which a biological, chemical or physical limit must be controlled at a CCP.

A planned series of observations or measurements need to be taken to assess whether a CCP is within critical limits.

This also helps to produce an accurate record for future use in verification

5. Corrective actions

Corrective actions, are procedures to be followed when a hazard is identified in the food production.

The aim is to correct and eliminate the cause of the hazard and bring CCP back under control.

The cause of problem must be identified to prevent future recurrence.

Establishing corrective actions when monitoring procedures at CCP is not under control.

6. Verification proceduresVerification procedures are those activities, other than monitoring CCPs, that verify the HACCP plan and show the system is operating according to the plan.

This is usually completed annually or when a system fails or there is a significant change in the product or process.

Establishing procedures, which shall be carried out regularly to verify that the measure outlines in the above paragraphs.7. Record keeping procedures

Four different types of HACCP records include:

1. HACCP plan and support documentation used in developing the plan.

2. Records of CCP monitoring.3. Records of corrective actions.4. Records of verification activities.

Training of personnel in industry, government and academia in HACCP principles and applications, and increasing awareness of consumers are essential elements for the effective implementation of HACCP.

As an aid in developing specific training to support a HACCP plan, working instructions and procedures should be developed which define the tasks of the operating personnel to be stationed at each Critical Control Point.

Cooperation between primary producer, industry, trade groups, consumer organizations, and responsible authorities is of vital importance. Opportunities should be provided for the joint training of industry and control authorities to encourage and maintain a continuous dialogue and create a climate ofunderstanding in the practical application of HACCP.

Training

NUTRITION LABELLING

ObjectivesIdentify the information found on the Nutrition Label

Use the Nutrition Label to find healthier snack choices

Understand specific, legal definitions of various terms (e.g., lowfat, light, fat-free)

Gain lessons and activities for teaching about the Nutrition Label

What Information is Found on the Nutrit ion Label?

The Nutrition Facts Panel

Serving Size

Calories

Comparison to a Daily Value

Amounts of Some Nutrients (A, C, Calcium, Iron)

Ingredient List

Nutrient Content Claims

Health Claims

The Nutrition Facts Label

Let’s begin by looking at the label most people first see.

Nutrition Facts Label it can seem confusing. The label doesn’t teach nutrition but is a valuable nutrition education tool. Once it is understood, the label is much easier to interpret and use as a tool in choosing healthy foods.

Serving Size and CaloriesThe sThe serving sizes that appear on food labels are based on FDA-established lists of "Reference Amounts Customarily Consumed Per Eating Occasion.

example this food label shows 250 calories, and often people think that is the total for the package. How many calories are really in this package? (Note: calories/serving = 250, however there are two servings per package = 500 calories) How many times have you seen students share their macaroni and cheese or a bag of chips or soda?

Information That Must appear on Nutrition Facts Label

Total calories

Calories from fat

Total fat

Saturated fat

Cholesterol

Sodium

Total carbohydrate

Dietary fiber

Sugars

Protein

Vitamin A

Vitamin C

Calcium

Iron

Daily Values• used to determine whether there is a little or a

lot of a nutrient in the amount of food.

• a benchmark to evaluate the nutrient content of foods.

• based on recommendations for a healthy diet.Percentages are based on:2,000 calorie diet30% calories from fat10% saturated fat<300 mg cholesterol<2400 mg sodiumat least 60% calories from carbohydrate25-30 grams of fiber

The Nutrition Facts Label provides an extra service by comparing nutrients in a product with Daily Reference Values (DRV).

DRVs have been established for macronutrients that are sources of energy: fat, saturated fat, total carbohydrate (including fiber), and for cholesterol, sodium, and potassium, which do not contribute calories.

A daily intake of 2,000 calories was established as the Daily Reference Values for the Nutrition Facts Label.

Individuals may have higher calorie needs depending on gender, age, and level of activity – however this calorie level gives us all a standard comparison point.

No % Daily Value

Trans Fat

Sugars

Protein

As you can see, there are three nutrients that have no % Daily Value.

For Protein: Unless a claim is made, or the food is meant for use by infants and children under 4 years old, there is no requirement for a % DV for protein.

Trans fat: Scientific reports link trans fat (saturated fat and cholesterol) with raising LDL (“bad”) blood cholesterol, which increases your risk of coronary heart disease, a leading cause of death in the US.

However, experts could not provide a reference value for trans fat nor any other information that FDA believes is sufficient to establish a DV or % DV.

Limit These Nutrients

Go slow - the goal is to stay BELOW 100% of the Daily Value for each of these nutrients per day.

As we learned from the Dietary Guidelines, eating too much fat, saturated fat, trans fat, and cholesterol, or sodium may increase your risk of certain chronic diseases, like heart disease, some cancers, or high blood pressure.

These nutrients are highlighted in yellow, to watch these nutrients and take it slow. One tip for limiting these nutrients is to stay BELOW 100% of the DV for each one of these nutrients per day.

Get Enough of These Nutrients

Go for These Nutrients – Try to get 100% of the DV for each of these nutrients each day.

The Nutrition Facts Label only helps track those nutrients to cut back on, it also helps identify nutrients to consume in adequate or greater amounts.

Americans often don't get enough dietary fiber, vitamin A, vitamin C, calcium, and iron in their diets. Eating enough of these nutrients can benefit health and reduce the risk of some diseases and conditions.

For example, getting enough calcium may reduce the risk of osteoporosis, a condition that results in brittle bones as one ages.

A high-fiber diet improves satiety, laxation, and the possibility of heart disease, especially when the fiber is soluble and the diet is low in saturated fat and cholesterol.

Read the Nutrit ion Facts Label For Total Sugars

i. Let’s use some of the information on the label to compare two products.

ii. Although sugars have no % DV, you can still compare the two products.

iii. To compare, look at the Nutrition Facts label to determine the total amount of sugars. The total amount of sugar includes both naturally occurring and added sugars.

The Ingredient List

Lists all of the ingredients for a food by weight, from the most to the least. Is a source of information for certain nutrients.•Is a source of information for people with food allergies.

INGREDIENTS: WHOLE GRAIN ROLLED OATS, SUGAR, HIGH MONOUNSATURATED CANOLA OIL, ALMOND PIECES, RAISINS, GOLDEN SYRUP, SALT, CRISP RICE (RICE FLOUR, SOY PROTEIN, SUGAR, MALT, SALT), SOY LECITHIN, NATURAL FLAVOUR

Example:

Nutrient Content Claims

Defined by FDA regulations

Light = 1/3 fewer calories or 50% less fat than traditional product

Low-fat = one serving must contain no more than 3 grams of fat

Low calorie = one serving contains no more than 40 calories

Health Claims

Calcium-rich foods and reduced risk of osteoporosis.

Low-sodium foods and decreased risk of hypertension (high blood pressure).

Low-fat diet and reduced risk of cancer.

A diet high in fiber and low in fat, saturated fat, and cholesterol and the reduced risk of coronary heart disease.

Folate rich foods and the reduced risk of neural tube birth defects.

The Nutrient Content Claims is strictly defined by regulations from the Food and Drug Administration (FDA). Typically these claims are on the front of the label as part of marketing a product.

There are many terms, the core terms are: free, low, low-fat, low-saturated fat, low sodium, very low sodium, low cholesterol, low-calorie.

There are strict definitions for all of these terms.

It's important to remember that fat-free doesn't mean calorie free.

People tend to think they can eat as much as they want of fat-free foods. Even if you cut fat from your diet but consume more calories than you use, you will gain weight.

Nutrition Labelling Summary

Use Nutrition Facts, the ingredient list, nutrition claims and health claims to make informed food choices.

Nutrition Facts are based on a specific amount of food - compare this to the amount you eat.

Use the % Daily Value to see if a food has a little or a lot of a nutrient.

Remember: 5% DV or less is a little, 15 % DV or more is a lot.

Use nutrition information on food labels to help you make better food choices.

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