good hygiene practices along the coffee chain history and background to the haccp system module 4.1
TRANSCRIPT
Good Hygiene Practices along the coffee chain
History and Background to the HACCP System
Module 4.1
Slide 2Module 4.1 – History and Background to the HACCP
System
Objective and contents
Objective To explain the origins and development of the
HACCP system and its current significance
Contents Origins of HACCP Advantages of the HACCP approach Applicability of HACCP World trade and HACCP / the coffee sector
Slide 3Module 4.1 – History and Background to the HACCP
System
Introducing HACCP
Key messages HACCP is a response to the need to be
more confident about food safety You must have well established GMP
programmes before applying HACCP HACCP improves international
acceptability
Slide 4Module 4.1 – History and Background to the HACCP
System
What is HACCP?
A system of food safety management that is Science-based and systematic Preventative Applicable throughout the food chain
Slide 5Module 4.1 – History and Background to the HACCP
System
Main HACCP milestones
A total systems approach to quality management in manufacturing was developed in the 1950s
‘Zero-defects’ programme pioneered in 1960s by Pillsbury, NASA and US army introducing HACCP concept
HACCP concept publicly presented at conference on food protection in 1971
Slide 6Module 4.1 – History and Background to the HACCP
System
Main HACCP milestones
HACCP principles used by USFDA in the promulgation of LACF regulations in 1974
HACCP approach adopted by major food companies in 1980s
The US National Academy of Science recommended in 1985 that the HACCP approach be adopted by food establishments
Slide 7Module 4.1 – History and Background to the HACCP
System
Main HACCP milestones –international arena
International organizations such as ICMSF recommend broad application of HACCP for food safety
Guidelines for the application of HACCP adopted by the 20th session of Codex in 1993
Guidelines for the application of HACCP are included in the revised Code of International Practice - General Principles of Food Hygiene in 1997
HACCP is firmly established and incorporated in food safety legislation in many countries including EU members and USA
Slide 8Module 4.1 – History and Background to the HACCP
System
HACCP – where are we now?
Revised guidelines for the application of HACCP adopted by Codex 2003 Introductory section incorporates
discussion on obstacles faced by SLDBs FAO/WHO is working on the elaboration
of a document providing practical guidance on the application of HACCP in SLDBs
ISO TC-34 working on the elaboration of food safety management system incorporating HACCP
Slide 9Module 4.1 – History and Background to the HACCP
System
Advantages of HACCP
Enhances food safety management Reduces reliance on end-product
inspection and testing HACCP can be applied throughout the
food chain Allows more efficient and effective use of
resources Facilitates prompt response to problems
Slide 10Module 4.1 – History and Background to the HACCP
System
Advantages of HACCP
Enhances responsibility and degree of control at the food industry level
Involves greater participation by food handlers in ensuring food safety
Compatible with quality management programmes
Can aid inspection by regulatory authorities
Increases confidence of international buyers
Slide 11Module 4.1 – History and Background to the HACCP
System
Application of HACCP
Before a food enterprise can apply HACCP, they must have programme of GMP in place fully consistent with GHP
Programme of GMP
Based on Codex General
Principles of Food Hygiene
(documented, verified and audited)
HACCP systems
Slide 12Module 4.1 – History and Background to the HACCP
System
Application of HACCP
Requires full commitment and involvement of management and workforce
Requires a multidisciplinary approach including all expertise relevant to any given situation
Slide 13Module 4.1 – History and Background to the HACCP
System
Coffee trade
Approximately 75% of green coffee produced in the world was exported in 2001 (FAOSTAT)
Trends in regulation of international food trade are therefore particularly important to the coffee sector
Slide 14Module 4.1 – History and Background to the HACCP
System
Management of safety in the coffee chain
HACCP-based systems have so far not been applied by enterprises handling and producing green coffee
Many handlers and processors of green coffee do not have quality and safety management systems in place that are consistent with the Codex principles of food hygiene
Slide 15Module 4.1 – History and Background to the HACCP
System
Obstacles to applying HACCP in the coffee chain
Little experience with HACCP within the coffee sector
There are gaps in data that may be relevant to the development of sound HACCP models
Many coffee operations are of small size with very limited resources
Slide 16Module 4.1 – History and Background to the HACCP
System
HACCP training for the coffee sector
What do we want to achieve? Improved understanding of HACCP among those
involved in the coffee sector Enhanced ability of key actors in producing
countries to contribute to the development of a risk-based code of practice for the production of green coffee and, if appropriate, HACCP-based models
Creation of core HACCP expertise within the coffee-producing countries that can support the industry in implementing sound food safety programmes
Improved risk-based approach to safety management and control along the coffee chain
Slide 17Module 4.1 – History and Background to the HACCP
System
Conclusions
HACCP is a powerful tool in food safety management
Coffee enterprises that do not operate according to GHP cannot consider applying HACCP-based systems
The global project promoted the generation of data to support development of HACCP models
The application of HACCP-based hygiene system to the coffee chain could enhance confidence of the international community