good hygiene practices along the coffee chain history and background to the haccp system module 4.1

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