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September 24, 2002 FMC in a HACCP Environment 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 Multi-Component Products Products Containing: Meats Cheeses Bread/Dough/Flour Vegetables Sauces/Gravies 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.) Certain Hazardous FMC will need to be controlled via a HACCP Plan Certain Hazardous FMC that is Not Likely to Occur does not need to be part of the HACCP Plan 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 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? Is it a “HAZARD”? Addressed earlier today 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 Data Collected and Used in Decision Making Documents is part of the HACCP plan 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 Eliminate the Occurrence at the Source Summary Any new Regulatory Directive and Guidance that is developed, needs to take into consideration: Flexibility