WHO FOOD COURSE SAFE FOOD PRODUCTION: HACCP HACCP and food regulators

HACCP  Hazard Analysis and Critical Control Points

TRADITIONAL METHODS FOR FOOD SAFETY  CONTROL IS REACTIVE  EXPERT INTERPRETATION  SLOW  COST  REMOTE  LIMITED NUMBERS  POTENTIAL HAZARDS MISSED  TECHNICAL PERSONNEL ONLY  SAMPLE SELECTION

ADVANTAGES OF HACCP  CONTROL IS PROACTIVE  MONITORING IS EASY  TIME/TEMPERATURE/APPEARANCE  FAST  CHEAP  ON SITE  UNLIMITED NUMBERS  POTENTIAL HAZARDS CONSIDERED  ALL PERSONNEL  FOCUSES RESOURCES

MICROBIOLOGICAL END PRODUCT ANALYSIS  ONE SAMPLE FROM A BATCH  MICROORGANISMS ARE NOT UNIFORMLY DISTRIBUTED IN FOODS  FEW MICROBIOLOGICAL TESTS ARE 100% RELIABLE

SAMPLING PROBABILITY  STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF 100 UNITS WHEN SOME ARE CONTAMINATED WITH SALMONELLA AND THE PRESENCE OF SALMONELLA IN ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE TEST METHOD IS TOTALLY RELIABLE NUMBER OF CONTAMINATED UNITS 3% 5% 10% NUMBER OF UNITS SAMPLED

HACCP : INTERNATIONAL INITIATIVES  WTO/SPS URUGUAY ROUND  CODEX ALIMENTARIUS COMMISSION  EUROPEAN COMMUNITY  WHO  FAO  USA

HACCP: CODEX ALIMENTARIUS COMMITTEE  GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM (ALINORM 93/13A MARCH 1993)  CODEX GENERAL PRINCIPLES OF FOOD HYGIENE ALINORM  OTHER CODES OF PRACTICE

HACCP : EUROPEAN COMMUNITY  GENERAL FOOD HYGIENE DIRECTIVE 93/43/EEC  SOME DETAILS INCL. INDUSTRY CODES  OTHER DIRECTIVES

HACCP: WHO  GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM TO FOOD PROCESSING AND MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1  OTHER DOCUMENTS APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE IMPROVEMENT OF FOOD SAFETY (THE): WHO- SUPPORTED CASE STUDIES ON FOOD PREPARED IN HOMES, AT STREET VENDING OPERATIONS AND IN COTTAGE INDUSTRIES WHO/FNU/FOS.93.1  TRAINING COURSES

HACCP: USA  FDA/NOAA  THE REGS: FEDERAL REGISTER

HACCP PHASES 1. FLOW DIAGRAM 2. HAZARD ANALYSIS 4. IMPLEMENT 3. CRITICAL CONTROL POINTS 5. REVIEW

HACCP PRINCIPLES 1. IDENTIFY THE POTENTIAL HAZARDS FROM TH

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP ASSEMBLE HACCP TEAM 2. DESCRIBE PRODUCT 3. IDENTIFY INTENDED USE

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP CONSTRUCT FLOW DIAGRAM 6. HAZARD ANALYSIS 5. ON SITE VERIFICATION OF FLOW DIAGRAM

6. HAZARD ANALYSIS LIST HAZARDS BIOLOGICAL CHEMICAL PHYSICAL BIOLOGICAL CHEMICAL PHYSICAL LIST PREVENTATIVE MEASURES LIST PREVENTATIVE MEASURES FOR EVERY STEP IN THE FLOW DIAGRAM

DO PREVENTATIVE MEASURES EXIST? DO PREVENTATIVE MEASURES EXIST? NO SEE NEXT SLIDE NO SEE NEXT SLIDE YES GO TO NEXT QUESTION YES GO TO NEXT QUESTION CCP DECISION TREE QUESTION 1

DO PREVENTATIVE MEASURES EXIST? DO PREVENTATIVE MEASURES EXIST? NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP CCP DECISION TREE QUESTION 1 YES MODIFY STEP PROCESS OR PRODUCT YES MODIFY STEP PROCESS OR PRODUCT NO IS CONTROL AT THIS STEP FOR SAFETY? NO IS CONTROL AT THIS STEP FOR SAFETY?

IS STEP DESIGNED TO ELIMINATE OR REDUCE HAZARD? IS STEP DESIGNED TO ELIMINATE OR REDUCE HAZARD? CCP DECISION TREE QUESTION 2 CCP YES NO GO TO NEXT QUESTION NO GO TO NEXT QUESTION

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP ESTABLISH CRITICAL LIMITS 9. MONITORING SYSTEM FOR EACH CCP

COULD CONTAMINATION HAZARD OCCUR OR INCREASE ? COULD CONTAMINATION HAZARD OCCUR OR INCREASE ? NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP CCP DECISION TREE QUESTION 3 YES GO TO NEXT QUESTION YES GO TO NEXT QUESTION

WILL SUBSEQUENT STEP ELIMINATE OR REDUCE HAZARD? WILL SUBSEQUENT STEP ELIMINATE OR REDUCE HAZARD? CCP DECISION TREE QUESTION 4 CCP NO YES NOT A CCP REPEAT FOR NEXT HAZARD OR STEP YES NOT A CCP REPEAT FOR NEXT HAZARD OR STEP

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 9-12 DEVIATION 9. MONITORING SYSTEM 12. RECORDS AND DOCUMENTATION 11. VERIFICATION IN CONTROL 10. CORRECTIVE ACTION 10. CORRECTIVE ACTION

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP MONITORING SYSTEM IN CONTROL 10. CORRECTIVE ACTION 10. CORRECTIVE ACTION FOR EACH CCP DEVIATION

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP RECORDS AND DOCUMENTATION 11. VERIFICATION IN CONTROL REVIEW

HACCP WORKSHEET 1 STEPHAZARDS PREVENTATIVE MEASURES CCPs CRITICAL LIMITS

HACCP WORKSHEET 2 RECORDS MONITORING PROCEDURES CCPs CRITICAL LIMITS CORRECTIVE ACTIONS

HACCP SCOPE HACCP END PRODUCT ANALYSIS GMP ISO 9000 QUALITY

APPLICATION OF HACCP BY REGULATORY AUTHORITIES  ROLE OF INDUSTRY  DEVELOPMENT AND APPLICATION OF HACCP SYSTEMS  ROLE OF REGULATORY AUTHORITIES  ENSURE APPROPRIATE APPLICATION  FACILITATE IMPLEMENTATION  MANDATORY/VOLUNTARY  ROLE OF FOOD INSPECTORS  VERIFY DESIGN AND IMPLEMENTATION OF HACCP SYSTEMS C O P E R A T I O N

BENEFITS OF HACCP FOR REGULATORY AUTHORITIES  CONTROL IS FOCUSSED ON CRITICAL FOODS, OPERATIONS AND BUSINESSES  HAZARDS ARE PREVENTED RATHER THAN DETECTED, MINIMISING PUBLIC HEALTH RISKS  INSPECTION RESOURCES ARE OPTIMISED AND COST EFFECTIVE  POTENTIAL HAZARDS ARE CONSIDERED

VERIFICATION OF HACCP BY REGULATORY AUTHORITIES  1. ASSEMBLE HACCP TEAM  APPROPRIATE TECHNICAL INPUT  2. DESCRIBE THE PRODUCT  ACCURATE & COMPREHENSIVE  3. IDENTIFY INTENDED USE  ACCURATE & COMPREHENSIVE  4. CONSTRUCT FLOW DIAGRAM  ACCURATE & COMPREHENSIVE  5. VERIFY FLOW DIAGRAM  ACCURATE & COMPREHENSIVE  6. HAZARD ANALYSIS  ALL REASONABLE HAZARDS  EPIDEMIOLOGICAL INFORMATION

 7. IDENTIFY CCPs  ACCURATE & COMPREHENSIVE  CHALLENGE CCPs  8. TARGET LEVELS & TOLERANCES  ACCURATE & COMPREHENSIVE  EFFECTIVE  REGULATIONS  9. MONITORING PROCEDURES  10.CORRECTIVE ACTIONS  11.VERIFICATION PROCEDURES  12. RECORDS VERIFICATION OF HACCP BY REGULATORY AUTHORITIES

7.DETERMINE THE CCPs  APPLY HACCP DECISION TREE TO EACH 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 2001

HACCP Barriers - Issues for the Agency to Overcome  Perceived complexity & bureaucracy  Lack of knowledge & adequate training  Lack of simple, authoritative information  Enforcement difficulties

Key elements of HACCP strategy  Sustained information campaign  Better Agency guidance & support  Maximising the role of Local Authorities  Increasing levels of food hygiene training  Prioritise action in catering & fresh meat  Project manage - HACCP Team NB - Consumer demand

Key elements of FSA HACCP strategy  Licensing ?  Funded consultancy & support ?  Award schemes ?  Prior approval ?