HACCP - Hazard Analysis Critical Control Points

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Hazard Analysis Critical Control Points

Custom Program For Mapping Your Facility:

HACCP Mapping of the Facility

Industry Specific Programs

	HACCP Seafood Facility Program
	HACCP Meat Plant Program
	HACCP School Sanitation Monitoring Program
	HACCP Medical Program
	HACCP Dental Program

	Results: Electronically Reported on C.O.C.
	Results: Securely stored in a retrievable database
	Results: Ability to Analyze and graph

Raw & Finished Product Submission Custom Program

Electronic Direct Order HACCP:

	HACCP Chain of Custody Form
	HACCP Quick Kit Order Form
	Results reported by fax or mail

Theory:

	HACCP Principles
	HACCP Training Video
	HACCP Potential Hazards

Forms:

HACCP Plan / GMP's

>	Monitoring
>	Corrective Action
>	Consumer Complaint

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.

Getting started and contact procedures:
Send an e-mail to the laboratory and be sure to include the following details:

		Description of the Critical Control Points to be analyzed.
		Description of HACCP requirements concerning final product.
		Determination of methods to be employed.
		Number of samples and number of analytes to be determined.

Kappa Laboratories, Inc.

Main Laboratory
2577 NW 74th Ave.
Miami, Florida 33122

Mt. Sinai Medical Center
Biomedical Research
4300 Alton Road
Miami Beach, Florida 33140

Phone (305) 599-0199 * Fax (305) 592-1224
Email: info@kappalabs.com