Use of Foodborne Disease Data for HACCP Risk Assessment

Methodological limitations in the way foodborne disease data are analyzed and reported nationally make it difficult to use it for Hazard Analysis Critical Control Point (HACCP) risk assessment. This warranted the creation of a new system of classification and analysis. Foodborne disease data from reported outbreaks in New York State (NYS) between the years 1980-1991 (1,528 outbreaks involving 31,675 cases) were reviewed to develop two new categories by which foodborne disease vehicles were classified: Method of Preparation and Significant Ingredient. In addition, the current Centers for Disease Control and Prevention (CDC) list of contributing factors was expanded to more accurately reflect common problems encountered in these outbreaks. Data grouped by this method can be more readily used for the hazard analysis, identification of Critical Control Points (CCPs) and establish critical limits steps of the HACCP system. By identifying these features in a system that closely relates to the food preparation practices, corrective action can be taken to reduce or eliminate the occurrence of illness from that particular food. Two dimensional tables of these new data show trends in preparation methods, ingredients and contributing factors that can be used for risk assessment of establishments and their menus. A more detailed table shows agents of concern and likely CCPs associated with specific ingredients for each method of preparation that more accurately links foodborne disease data with HACCP. The presented data illustrates how this new method of analysis can be used to perform HACCP risk assessment. Increased support of foodborne disease surveillance would provide the data needed to make this new system a valuable tool for use in HACCP risk assessment.