Hazard Analysis Critical Control Point

(HACCP)

NMIC Implementation of GMP, SSOP & HACCP in Meat Establishment

Background

WTO-SPS Agreement in 1994 encouraged member countries to adopt international standards, and in the case of food safety, it names the Codex Alimentarius Commission Standards.

Codex Alimentarius Commission is an international standards setting body created in 1962 by FAO WHO.

Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of International Food Standards adopted by the Commission and presented in a uniform manner.

Official Issuances

DA A.O. No. 9 Series of 2003- Mandatory Application of HACCP in all “AAA” MEs

DA A.O. No. 21 Series of 2004- Mandatory Application of GMP in all NMIC “AA” MEs

GUIDELINES

CODEX ALIMENTARIUS

CAC/RCP 1-1969, REV. 4-2003- RECOMMENDED INTERNATIONAL CODE OF PRACTICE, GENERAL PRINCIPLES OF FOOD HYGIENE

CAC/RCP58-2005- CODE OF HYGIENIC PRACTICE FOR MEAT

Why implement the principles of food hygiene?

To avoid the adverse human health and economic consequences of food borne illnesses, food borne injury and food spoilage.

Roles of Government, Industry and Consumers

Government:

a. Protect consumers adequately from illness or injury caused by food.

b. Provide assurance that food is suitable for human consumption

c. Maintain confidence in internationally traded food

d. Provide health education programmes which effectively communicate the principles of food hygiene to industry and consumers.

Roles of Government, Industry and Consumers

Industry:

a. Provide food which is safe and suitability for consumption

b. Ensure that consumer have clear and easily-understood information

c. Maintain confidence in internationally traded food

Consumers should recognize their role by following relevant instructions and apply appropriate food hygiene measures

Hazard Analysis Critical

Control Point

(HACCP)

What is HACCP ?

HACCP is the acronym for Hazard Analysis Critical

Control Point. It is a food safety system developed by the

food industry that examines every step in a food operation,

identifies specific hazards, implements effective control

measures and monitoring procedures.

HACCP is

• Not a zero-risk system, it is designed to minimize the

risk of food-safety hazards.

• A management tool used to protect the food supply chain and

production process against microbiological,chemical, and other

physical hazards contamination.

HACCP is • A systematic approach

• Proactive

• A team effort

HACCP is not

• A common sense technique

• A Living, dynamic system

• An One- off paper exercise

• One person’s responsibility

• Pilsbury, NASA and US Army Lab, Natick- Principal

object was to develop safe food for astronauts

• Based on engineering system- Failure Modes and

Effect Analysis( FMEA )

• 1960- 1980 Quality Assurance principles widely

adopted by Food Industry( Prevention )

• 1980’s major international food scares

• Preventative Food Safety System was needed

• HACCP now fully recognized and used internationally in

trade, insurance and regulation.

Origin of HACCP

• Legislation and Regulatory organizations recommend or

demand it.

• Customers require it

• Consumers expect safe food

• It provides manufacturers with

self- confidence

• It is verifiable and auditable

Why HACCP ?

assurance brand protection

• It produces evidence( assurance ) which can be used in

litigation

• It is recognized by insurance companies

• Systematic approach to food safety

• Proactive preventive management system

• Complements and strengthens Quality management

systems( QMS ).

• Can be integrated with QMS

• Helps to demonstrate due diligence

Advantages/Benefits of Using HACCP ?

• Internationally recognized approach

• Fewer rejects

• Cost effectiveness

• Increased confidence/ customer satisfaction

• Improves Teamwork Understanding and motivation

• Risk management Tool

• Brand protection

Definition of Terms

CCP Decision Tree: A sequence of questions to assist in determining whether a control point is a CCP.

Control: (a) To manage the conditions of an operation to maintain compliance with established criteria.

(b) The state where correct procedures are being followed and criteria are being met.

Control Measure: Any action or activity that can be used to prevent, eliminate or reduce a significant hazard.

Control Point: Any step at which biological, chemical, or physical factors can be controlled

Corrective Action: Procedures followed when a deviation occurs.

Criterion: A requirement on which a judgment or decision can be based.

Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.

Deviation: Failure to meet a critical limit.

HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards.

HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.

HACCP System: The result of the implementation of the HACCP Plan.

HACCP Team:

The group of people who are responsible for developing, implementing and maintaining the HACCP system.

Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control (adverse health effect).

Hazard Analysis: The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.

Monitor: To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.

Prerequisite Programs: Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system.

Severity: The seriousness of the effect(s) of a hazard.

Step: A point, procedure, operation or stage in the food system from primary production to final consumption.

Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.

Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.

HACCP SUPPORT

PROGRAMS

Steps or procedures that control the inplant environmental

conditions that provide a foundation for safe food production.

4. Training

• Good Manufacturing Practices(GMPs)

key issues dealt with under HACCP Support Programs

generally covers;

HACCP Support Programs

1. Cleaning

2. Calibration

3. Pest Control

• Sanitation Standard Operating procedures(SSOP)

5. Product Identification

& Traceability

6. Approved suppliers

7. GMP,SSOP, Codes of Practice

GMP/SSOP provide the basic foundation

for the development of a HACCP System

HACCP

GMP

SSOP

12 Steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles

1. Assemble the HACCP Team

2. Describe the Product

3. Identify the Intended Use

4. Construct a Process Flow Diagram

5. On - site verification of the Process Flow Diagram

6. Conduct Hazard Analysis (Principle 1)

7. Determine Critical Control Points (Principle 2)

8. Establish Critical Limits for each CCP (Principle 3)

9. Establish a monitoring system for each CCP (Principle 4)

10. Establish Corrective Action (Principle 5)

11. Establish Verification Procedures (Principle 6)

12. Establish Record Keeping and Documentation (Principle 7)

Fin!