WHO FOOD COURSE SAFE WHO FOOD COURSE SAFE FOOD PRODUCTION: FOOD PRODUCTION:
HACCPHACCP
HACCP and food regulatorsHACCP and food regulators
HACCP HACCP
Hazard Analysis and Critical Control Hazard Analysis and Critical Control PointsPoints
TRADITIONAL METHODS FOR TRADITIONAL METHODS FOR FOOD SAFETYFOOD SAFETY
CONTROL IS REACTIVECONTROL IS REACTIVE EXPERT INTERPRETATIONEXPERT INTERPRETATION SLOWSLOW COSTCOST REMOTEREMOTE LIMITED NUMBERSLIMITED NUMBERS POTENTIAL HAZARDS POTENTIAL HAZARDS MISSEDMISSED TECHNICAL PERSONNEL ONLYTECHNICAL PERSONNEL ONLY SAMPLE SELECTIONSAMPLE SELECTION
ADVANTAGES OF HACCPADVANTAGES OF HACCP CONTROL IS PROACTIVECONTROL IS PROACTIVE MONITORING IS EASYMONITORING IS EASY
TIME/TEMPERATURE/APPEARANCETIME/TEMPERATURE/APPEARANCE FASTFAST CHEAPCHEAP ON SITEON SITE UNLIMITED NUMBERSUNLIMITED NUMBERS POTENTIAL HAZARDS CONSIDEREDPOTENTIAL HAZARDS CONSIDERED ALL PERSONNEL ALL PERSONNEL FOCUSES RESOURCESFOCUSES RESOURCES
MICROBIOLOGICAL END MICROBIOLOGICAL END PRODUCT ANALYSISPRODUCT ANALYSIS
ONE SAMPLE FROM A BATCHONE SAMPLE FROM A BATCH MICROORGANISMS ARE NOT MICROORGANISMS ARE NOT
UNIFORMLY DISTRIBUTED IN FOODSUNIFORMLY DISTRIBUTED IN FOODS FEW MICROBIOLOGICAL TESTS ARE FEW MICROBIOLOGICAL TESTS ARE
100% RELIABLE 100% RELIABLE
SAMPLING PROBABILITYSAMPLING PROBABILITY STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF
100 UNITS WHEN SOME ARE CONTAMINATED WITH 100 UNITS WHEN SOME ARE CONTAMINATED WITH SALMONELLA AND THE PRESENCE OF SALMONELLA IN SALMONELLA AND THE PRESENCE OF SALMONELLA IN ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE TEST METHOD IS TOTALLY RELIABLETEST METHOD IS TOTALLY RELIABLE
NUMBER OF CONTAMINATED
UNITS 3% 5% 10%
2 6 10 18
20 49 67 89
40 78 92 99
NUMBER OF UNITS SAMPLED
HACCP : INTERNATIONAL HACCP : INTERNATIONAL INITIATIVESINITIATIVES
WTO/SPS URUGUAY ROUNDWTO/SPS URUGUAY ROUND CODEX ALIMENTARIUS COMMISSIONCODEX ALIMENTARIUS COMMISSION EUROPEAN COMMUNITYEUROPEAN COMMUNITY WHOWHO FAOFAO USAUSA
HACCP: CODEX HACCP: CODEX ALIMENTARIUS COMMITTEEALIMENTARIUS COMMITTEE
GUIDELINES FOR THE APPLICATION GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM (ALINORM OF THE HACCP SYSTEM (ALINORM 93/13A MARCH 1993)93/13A MARCH 1993)
CODEX GENERAL PRINCIPLES OF CODEX GENERAL PRINCIPLES OF FOOD HYGIENE ALINORM FOOD HYGIENE ALINORM
OTHER CODES OF PRACTICEOTHER CODES OF PRACTICE
HACCP : EUROPEAN HACCP : EUROPEAN COMMUNITYCOMMUNITY
GENERAL FOOD HYGIENE DIRECTIVE GENERAL FOOD HYGIENE DIRECTIVE 93/43/EEC 93/43/EEC
SOME DETAILS INCL. INDUSTRY SOME DETAILS INCL. INDUSTRY CODESCODES
OTHER DIRECTIVESOTHER DIRECTIVES
HACCP: WHOHACCP: WHO GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR
THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM TO FOOD PROCESSING AND CONTROL POINT SYSTEM TO FOOD PROCESSING AND MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1 MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1
OTHER DOCUMENTS APPLICATION OF THE HAZARD OTHER DOCUMENTS APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE IMPROVEMENT OF FOOD SAFETY (THE): WHO-IMPROVEMENT OF FOOD SAFETY (THE): WHO-SUPPORTED CASE STUDIES ON FOOD PREPARED IN SUPPORTED CASE STUDIES ON FOOD PREPARED IN HOMES , AT STREET VENDING OPERATIONS AND IN HOMES , AT STREET VENDING OPERATIONS AND IN COTTAGE INDUSTRIES WHO/FNU/FOS.93.1COTTAGE INDUSTRIES WHO/FNU/FOS.93.1
TRAINING COURSESTRAINING COURSES
HACCP: USAHACCP: USA FDA/NOAAFDA/NOAA THE REGS: FEDERAL REGISTERTHE REGS: FEDERAL REGISTER
HACCP PHASES HACCP PHASES
1. FLOW DIAGRAM1. FLOW DIAGRAM
2. HAZARD ANALYSIS2. HAZARD ANALYSIS
4. IMPLEMENT4. IMPLEMENT
3. CRITICAL CONTROL POINTS3. CRITICAL CONTROL POINTS
5. REVIEW5. REVIEW
HACCP PRINCIPLESHACCP PRINCIPLES
1. IDENTIFY THE POTENTIAL HAZARDS 1. IDENTIFY THE POTENTIAL HAZARDS FROM THFROM TH
LOGIC SEQUENCE FOR THE LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 1-3APPLICATION OF HACCP 1-3
1. ASSEMBLE HACCP TEAM1. ASSEMBLE HACCP TEAM
2. DESCRIBE PRODUCT2. DESCRIBE PRODUCT
3. IDENTIFY INTENDED USE3. IDENTIFY INTENDED USE
LOGIC SEQUENCE FOR THE LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 4-6 APPLICATION OF HACCP 4-6
4. CONSTRUCT FLOW DIAGRAM4. CONSTRUCT FLOW DIAGRAM
6. HAZARD ANALYSIS6. HAZARD ANALYSIS
5. ON SITE VERIFICATION OF FLOW DIAGRAM5. ON SITE VERIFICATION OF FLOW DIAGRAM
6. HAZARD ANALYSIS6. HAZARD ANALYSIS
LIST HAZARDS LIST HAZARDS
BIOLOGICALCHEMICAL PHYSICAL
BIOLOGICALCHEMICAL PHYSICAL
LIST PREVENTATIVE MEASURES
LIST PREVENTATIVE MEASURES
FOR EVERY STEP IN THE FLOW DIAGRAMFOR EVERY STEP IN THE FLOW DIAGRAM
DO PREVENTATIVE MEASURES EXIST?
DO PREVENTATIVE MEASURES EXIST? NO
SEE NEXT SLIDE
NOSEE NEXT SLIDE
YESGO TO
NEXT QUESTION
YESGO TO
NEXT QUESTION
CCP DECISION TREECCP DECISION TREEQUESTION 1QUESTION 1
DO PREVENTATIVE MEASURES EXIST?
DO PREVENTATIVE MEASURES EXIST?
NONOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
NONOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
CCP DECISION TREECCP DECISION TREEQUESTION 1QUESTION 1
YESMODIFY STEP PROCESS OR
PRODUCT
YESMODIFY STEP PROCESS OR
PRODUCT
NOIS CONTROL AT THIS STEP FOR SAFETY?
NOIS CONTROL AT THIS STEP FOR SAFETY?
IS STEP DESIGNED TO ELIMINATE
OR REDUCE HAZARD?
IS STEP DESIGNED TO ELIMINATE
OR REDUCE HAZARD?
CCP DECISION TREECCP DECISION TREEQUESTION 2QUESTION 2
CCP
YES
NOGO TO
NEXT QUESTION
NOGO TO
NEXT QUESTION
LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF
HACCP 8-9HACCP 8-9
8. ESTABLISH CRITICAL LIMITS8. ESTABLISH CRITICAL LIMITS
9. MONITORING SYSTEM9. MONITORING SYSTEM
FOR EACH CCPFOR EACH CCP
COULD CONTAMINATION HAZARD OCCUR OR INCREASE ?
COULD CONTAMINATION HAZARD OCCUR OR INCREASE ?
NONOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
NONOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
CCP DECISION TREECCP DECISION TREEQUESTION 3QUESTION 3
YESGO TO
NEXT QUESTION
YESGO TO
NEXT QUESTION
WILL SUBSEQUENT STEP ELIMINATE OR REDUCE
HAZARD?
WILL SUBSEQUENT STEP ELIMINATE OR REDUCE
HAZARD?
CCP DECISION TREECCP DECISION TREEQUESTION 4QUESTION 4
CCP
NO
YESNOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
YESNOT A CCP
REPEAT FOR NEXT HAZARD OR STEP
LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF
HACCP 9-12HACCP 9-12
DEVIATION DEVIATION
9. MONITORING SYSTEM9. MONITORING SYSTEM
12. RECORDS AND DOCUMENTATION12. RECORDS AND DOCUMENTATION
11. VERIFICATION11. VERIFICATION
IN CONTROLIN CONTROL10. CORRECTIVE
ACTION
10. CORRECTIVE ACTION
LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF
HACCP 9-10HACCP 9-10
9. MONITORING SYSTEM9. MONITORING SYSTEM
IN CONTROLIN CONTROL10. CORRECTIVE ACTION
10. CORRECTIVE ACTION
FOR EACH CCPFOR EACH CCP
DEVIATION DEVIATION
LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF
HACCP11-12HACCP11-12
12. RECORDS AND DOCUMENTATION12. RECORDS AND DOCUMENTATION
11. VERIFICATION11. VERIFICATION
IN CONTROLIN CONTROL
REVIEWREVIEW
HACCP WORKSHEET 1HACCP WORKSHEET 1
STEP HAZARDS PREVENTATIVEMEASURES CCPs CRITICAL
LIMITS
HACCP WORKSHEET 2HACCP WORKSHEET 2
RECORDSMONITORING PROCEDURESCCPs CRITICAL
LIMITSCORRECTIVE
ACTIONS
HACCP SCOPEHACCP SCOPE
HACCP
END PRODUCTANALYSIS
GMP
ISO 9000ISO 9000QUALITYQUALITY
APPLICATION OF HACCP BY APPLICATION OF HACCP BY REGULATORY AUTHORITIESREGULATORY AUTHORITIES
ROLE OF INDUSTRYROLE OF INDUSTRY DEVELOPMENT AND APPLICATION OF HACCP DEVELOPMENT AND APPLICATION OF HACCP
SYSTEMSSYSTEMS
ROLE OF REGULATORY AUTHORITIESROLE OF REGULATORY AUTHORITIES ENSURE APPROPRIATE APPLICATIONENSURE APPROPRIATE APPLICATION FACILITATE IMPLEMENTATIONFACILITATE IMPLEMENTATION MANDATORY/VOLUNTARYMANDATORY/VOLUNTARY
ROLE OF FOOD INSPECTORSROLE OF FOOD INSPECTORS VERIFY DESIGN AND IMPLEMENTATION OF VERIFY DESIGN AND IMPLEMENTATION OF
HACCP SYSTEMSHACCP SYSTEMS
COOPERAT ION
BENEFITS OF HACCP FOR BENEFITS OF HACCP FOR REGULATORY AUTHORITIESREGULATORY AUTHORITIES
CONTROL IS FOCUSSED ON CRITICAL CONTROL IS FOCUSSED ON CRITICAL FOODS, OPERATIONS AND BUSINESSESFOODS, OPERATIONS AND BUSINESSES
HAZARDS ARE PREVENTED RATHER HAZARDS ARE PREVENTED RATHER THAN DETECTED, MINIMISING PUBLIC THAN DETECTED, MINIMISING PUBLIC HEALTH RISKSHEALTH RISKS
INSPECTION RESOURCES ARE INSPECTION RESOURCES ARE OPTIMISED AND COST EFFECTIVEOPTIMISED AND COST EFFECTIVE
POTENTIAL HAZARDS ARE CONSIDEREDPOTENTIAL HAZARDS ARE CONSIDERED
VERIFICATION OF HACCP VERIFICATION OF HACCP BY REGULATORY BY REGULATORY
AUTHORITIESAUTHORITIES
1. ASSEMBLE HACCP TEAM1. ASSEMBLE HACCP TEAM APPROPRIATE TECHNICAL INPUTAPPROPRIATE TECHNICAL INPUT
2. DESCRIBE THE PRODUCT2. DESCRIBE THE PRODUCT ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE
3. IDENTIFY INTENDED USE3. IDENTIFY INTENDED USE ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE
4. CONSTRUCT FLOW DIAGRAM4. CONSTRUCT FLOW DIAGRAM ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE
5. VERIFY FLOW DIAGRAM5. VERIFY FLOW DIAGRAM ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE
6. HAZARD ANALYSIS6. HAZARD ANALYSIS ALL REASONABLE HAZARDSALL REASONABLE HAZARDS EPIDEMIOLOGICAL INFORMATIONEPIDEMIOLOGICAL INFORMATION
7. IDENTIFY CCPs7. IDENTIFY CCPs ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE CHALLENGE CCPsCHALLENGE CCPs
8. TARGET LEVELS & TOLERANCES8. TARGET LEVELS & TOLERANCES ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE EFFECTIVEEFFECTIVE REGULATIONSREGULATIONS
9. MONITORING PROCEDURES9. MONITORING PROCEDURES 10.CORRECTIVE ACTIONS10.CORRECTIVE ACTIONS 11.VERIFICATION PROCEDURES11.VERIFICATION PROCEDURES 12. RECORDS 12. RECORDS
VERIFICATION OF HACCP BY REGULATORY
AUTHORITIES
7.DETERMINE THE CCPs7.DETERMINE THE CCPs APPLY HACCP DECISION TREE TO APPLY HACCP DECISION TREE TO
EACH STEPEACH STEP
UK HACCP STRATEGY
• HACCP Implementation and monitoring
• Enhanced advice, support and training for industry - catering, ethnic and SMES being priority areas
• Improved support, guidance and training for enforcers
• Education initiatives
HACCP - Implementation Levels in 2001HACCP - Implementation Levels in 2001
Percentage number of premises in each category estimated to be operating HACCPbased controls (documented and undocumented)
Restaurantsand othercaterers
Retail Manufacture Other Total (adjustedfor actual no. of
premises)
DocumentedHACCP in place
19% 16% 59% 27% 20%
Hazard analysisin place (i.e.undocumented)
51% 42% 27% 38% 45%
No. formal foodsafetymanagementsystem in place
30% 42% 14% 35% 35%
HACCP Barriers - Issues for the Agency HACCP Barriers - Issues for the Agency to Overcometo Overcome
Perceived complexity & bureaucracyPerceived complexity & bureaucracy
Lack of knowledge & adequate trainingLack of knowledge & adequate training
Lack of simple, authoritative informationLack of simple, authoritative information
Enforcement difficultiesEnforcement difficulties
Key elements ofKey elements ofHACCP strategyHACCP strategy
Sustained information campaign Sustained information campaign
Better Agency guidance & supportBetter Agency guidance & support
Maximising the role of Local AuthoritiesMaximising the role of Local Authorities
Increasing levels of food hygiene trainingIncreasing levels of food hygiene training
Prioritise action in catering & fresh meatPrioritise action in catering & fresh meat
Project manage - HACCP TeamProject manage - HACCP Team
NBNB - Consumer demand - Consumer demand
Key elements ofKey elements ofFSA HACCP strategyFSA HACCP strategy
Licensing ?Licensing ?
Funded consultancy & support ?Funded consultancy & support ?
Award schemes ?Award schemes ?
Prior approval ?Prior approval ?