Kappa Labs: Microbiological, Chemical, Environmental Testing Laboratory

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THEORY


CCP-Cooking Procedures	CCP-Metal Inclusion	CCP-Raw Material Storage	CCP-Receiving Products	CCP-Receiving Products 1	Sampling and Remediation

HACCP PRINCIPLES

	Hazard Analysis
	Identification of Hazards to comsumers based upon the nature of the product.
	Critical Control Points
	Identification of Critical Control Points (CCP's) in the production or processing of the product where failure of control would cause Hazards.
	Critical Limits
	Establishment of critical limits or control values to measure a Critical Control Point (CCP).
	Monitoring
	Planned Sequence of observations or measurements to assess that a Critical Control Point (CCP) is under control.
	Corrective Action
	When critical values are exceeded what immediate corrective action is to be taken.
	Recordkeeping
	Effective records to monitor the HACCP Plan / Historical Data.
	Verification
	Samplings / Reviews of HACCP Plan / Audits / Evaluations.

HACCP Potential Hazards

National Advisory Committee on Microbiological Criteria:

"Hazard": biological, chemical or physical property that may cause a food to be unsafe for consumption.

	Natural Toxins
	Microbiological Contamination
	Pesticides
	Drug Residues
	Decomposition in Scromboid Toxin forming Species or any other case where Decomp is a Hazard.
	Parasites
	Unapproved Addition of Direct or Indirect Food or Color Additives.
	Physical Hazards

Food producers should assess:

	Presticides
	Toxic elements (Lead, Mercury, Arsenic, Cadmium)
	Natural Toxins (Aflatoxins, Patulin)
	Direct or Indirect Additives
	Environmental Toxins (Dioxin, PCB's)
	Allergens / crossover ingredients (gluten, nuts, sulfites)
	Hormones and Antibotics
	Contaminants from recycled materials for packaging

Pesticides: 11,000 different registered compounds

multiresidue screening: Organochlorine, Organophosphosphate, N-Methyl Carbamates

Toxic Elements

Lead, Cadmium Arsenic, Mercury, Chromium and Selenium.

Natural Toxins:

	Aflatoxins (corn, nuts, cottonseeds and peanuts)
	Patulin (Apples or apple juice)
	Produced by Aspergillus and Fusarium

Direct and Indirect Food Additives:

BHT

Environmental Contaminants, Allergens, Antibotics

	Validated cleaning procedure with tests of equipment and rinse water.
	Packaging materials assessed for extractable.

Detailed Information of Specific Pathogens:

Microbiological Analysis (circle methodology preferred)		Bacterial Description
Total Aerobic Plate Count		Total number of Aerobic Bacteria present. After disinfection this number should be very low to none detectable. Testing after disinfection and before production. All of the Aerobic Bacteria present. This test gives a general view as to the Microbiological condition of the facility.
Coliforms		Indicators of the efficiency of disinfection, Coliform bacteria should be absent. E. coli is a member of the Coliform Family. Coliform bacteria are indications of the general sanitation status of the facility.
Escherichiae coli - E. coli		Human Fecal indicator organism. E. coli is considered a HACCP Pathogen and should not be present after disinfection. E. coli is a human fecal marker and should not be present.
Salmonella (EIA or BAM)		A HACCP Pathogen Salmonella is a human pathogen and should be absent from the product. Salmonella is Fecal in origin and is a processing contaminant.
Staphylococcus Coagulase Positive		Staphylococcus aureus is a common cause of food poisoning that is derived from product handling.
Listeria sp		Listeria is a recognized pathogen causing prolonged hemorrhagic gastrointestinal disorders. Listeria should not be present. The Listeria bacteria resist heat, salt, nitrite, and acidity better than many other microorganisms.
Listeria monocytogenes identification		A HACCP Pathogen is found in the intestinal tracts of humans and animals, milk, leafy vegetables and processed foods. Listeria is highly motile and can be readily detected in drains and on floors of facilities which may be contaminated. The Listeria bacteria resist heat, salt, nitrite, and acidity better than many other microorganisms. They survive and grow at low temperatures. Primarily affects pregnant women and their fetuses, newborns, the elderly and those with impaired immune systems. Zero Tolerance
Mold & Yeast (Iso-grid 2 day)		The presence of Mold and Yeast are usually environmental in origin and are more difficult to eliminate by disinfection. The absence or presence of Mold & Yeast is a good indicator of the efficiency of the disinfection process. The presence of Mold & Yeast may be a spoilage catalyst for many food types.
E. coli 0157:H7		A HACCP Pathogen E. coli 0157:H7 bacteria are the most virulent strain of E. coli bacteria known. E. coli 0157:H7 is found in the intestinal tracts of some mammals, raw milk, unchlorinated water, rare ground beef, person-to-person.