Hazard Analysis Critical Control Point A Food Safety Approach Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Source: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food Safety - Aim Protecting People Keeping the Employees and Customers Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food safety background First food law written in 2500 B.C. Pakistan food laws are dated back First HACCP system was developed between NASA and Pillsbury in Got shape of seven principles and adopted as a regulatory requirement in late 80’s in USA. Become a regulatory requirements in EU since Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Foodborne illness - Consequences Contaminated food contributes to 1.5 billion cases of diarrhea in children each year; Resulting in more than three million premature deaths WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Foodborne illness – Economic cost In US, government estimated cost US$ 5.6 billion to 9.4 billion. In EU, estimate is € 3 billion annually. In Australia, estimated cost was calculated as AU$ 2.6 billion annually. In 1991, Peru lost more than $ 700 million in export of fish and fish products Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food safety concerns In developing countries; Inappropriate use of agricultural chemicals Use of untreated or partially treated waste water Use of sewage or animal manure on crops Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food safety concerns Absence of food inspection, including meat inspection Lack of infrastructure, such as adequate refrigeration Poor hygiene, including a lack of clean water supplies Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food safety challenges Changes in animal husbandry Changes in agronomic process Increase in international trade Changes in food and agriculture technology Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food safety challenges Increase in susceptible population Increase in travel Changes in lifestyle and consumer demands Bioterrorism Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Food chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Control mechanisms Regulations Codes of practice Inspection regimes Risk reduction methodologies – HACCP ISO 9001 Based management systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

HACCP A proven system. Proactive approach. Known way to comply with legislative requirement. Improved product quality. Less product recalls and wastage during processing. More customer reliance on product. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Pre-requisite programs Steps or Procedures that control the in plant environmental conditions Provide foundation for safe food production Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Pre-requisite programs Personnel Infrastructure Sanitation and House Keeping Production and Process Control Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Personnel Supervision Disease control Medical examination Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Personnel Illness and injuries Cleanliness Education and training Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Infrastructure Physical facilities Design construction and installation Maintenance and operation Pest management Water supply Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Sanitation and housekeeping Cleaning – Factors influencing cleaning – Cleaning agents Sanitizing – Heat sanitizing – Chemical sanitizing CIP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Production and process control Elimination or minimizing hazards during RM handling, storage, work in process and production. Prevention from contamination and spoilage of food product during manufacturing operations. Prevention of cross contamination and product spoilage during storage and transportation. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Product characteristics Product name Composition Biological, chemical and physical characteristics Intended shelf life and storage conditions Packaging Labeling Method of distribution Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Process flow diagrams Sequence and interaction of all steps in operation Any outsourced processes and subcontracted work Ingress points of raw materials, ingredients & intermediate products Reworking and recycling steps Egress points for end products, intermediate products, by-products and waste Accuracy of flow diagrams Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

HACCP – Preliminary steps Assemble HACCP team Describe product Identify intended use Construct flow diagram On site confirmation of flow diagram Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Preparing for ground; movie 01

Preparing the ground; movie 02

HACCP principles Conduct a Hazard Analysis Identify Critical Control Points Establish Critical Limits Establish CCP Monitoring Establish Corrective Actions Establish Verification Procedures Establish Record Keeping Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

HACCP principle one

HACCP principle two

HACCP principle three

HACCP principle four

HACCP principle five

HACCP principle six

HACCP principle seven

Hazard analysis Hazard identification – List of all hazards that are reasonably expected to occur Hazard assessment – Evaluate Hazard Probabilities – Evaluate Hazard Severities – Risk Characterization Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Risk Assessment Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Decision tree Do control preventive measure(s) exist? Yes No Is control at this step necessary for safety? Yes No Modify step, process, or product Not a CCP Go to Next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Decision tree Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? No Yes Go to next step CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Decision tree Could contamination with identified hazard(s) Occur in excess of acceptable level(s) or could These increase to unacceptable level ? Yes No Not a CCP Go to next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Decision tree Will a subsequent step eliminate identified Hazard(s) or reduce likely occurrence To an acceptable level? Yes No CCP Not a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Establishing the HACCP plan Food safety hazards to be controlled at the CCP Control measures Critical limits Monitoring procedures Corrective actions Responsibilities and authorities Records of monitoring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Validation and verification Validation – Obtaining evidence that the elements of the HACCP plan are effective Verification – The application of methods, procedures, tests, and other evaluations, in addition to monitoring to determine compliance with the HACCP plan Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Safety by design Validation is part of safety by design; activities include – Hazard anticipation – Product formulation – Challenge tests – Storage tests – Line layout – Process parameters – Cleaning and disinfection systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Verification Checking system conformity: – the seven principles have been correctly applied – the resulting HACCP plan is correctly and consistently implemented Effectiveness confirmation: – the system delivers what is expected Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

Verification Activities include: – Review of HACCP system and records – Review of consumer complaints – End-product testing – Review of validation data Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

System conformity Things are done verification Things are done rightmonitoring The right things are done validation/verification The right results are obtainedvalidation Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By