1. BOOST YOUR EXPORTS WITH HACCP A PRACTICAL APPROACH TO IMPROVING EXPORTS WITH HACCP Michel Bayoud, MSOFHT, MRIPH President, CEO Boecker World Holding & Boecker Food Safety Michel Bayoud, MSOFHT, MRIPH President, CEO Boecker World Holding & Boecker Food Safety © 2000 – 2006 Boecker Public Health – A Boecker World Company

2. BOOST YOUR EXPORTS WITH HACCP HACCP Hazard Analysis and Critical Control Point A science based documented system for identifying and evaluating hazards and risks of food production and the implementation of cost effective controls and monitoring procedures at points critical to food safety.

3. BOOST YOUR EXPORTS WITH HACCP HACCP PROGRAM Step 0 Survey & Gap report Step 1 Staff Training Step 2 HACCP Pre-requisites Step 3 HACCP Implementation

4. BOOST YOUR EXPORTS WITH HACCP Visiting the premises, conducting a survey and highlighting the gaps.  Receiving facilities  Processing facilities  Staff facilities  Chemicals storage area Step 0 Survey & Gap report

5. BOOST YOUR EXPORTS WITH HACCP OBJECTIVES Minimize the risk of food poisoning and food complaints Provide the staff with knowledge Motivate and supervise staff BENEFITS Production of safe food Safeguarding the quality of the product Reducing complaints Increasing job satisfaction Procedures are correctly followed Good company image Step 1 Staff Training

6. BOOST YOUR EXPORTS WITH HACCP Good manufacturing practices Step 2 HACCP Pre-requisites  Approved Suppliers  Personal hygiene  Management commitment  Unidirectional product flow  Adequate resources and suitable facilities

7. BOOST YOUR EXPORTS WITH HACCP  Premises well designed and constructed  Cleaning schedule  Labeling, traceability and recall procedures Good manufacturing practices Step 2 HACCP Pre-requisites

8. BOOST YOUR EXPORTS WITH HACCP  Stock rotation  Effective waste management  Potable water/ice supplies Good manufacturing practices Step 2 HACCP Pre-requisites

9. BOOST YOUR EXPORTS WITH HACCP  Staff training  Integrated pest management  Equipment calibration Good manufacturing practices Step 2 HACCP Pre-requisites

10. BOOST YOUR EXPORTS WITH HACCP  Define Purpose and Scope (terms of reference)  Assemble and train the HACCP team  Describe the product/recipe/process  Identify intended use (consumer groups) Step 3 HACCP Implementation

11. BOOST YOUR EXPORTS WITH HACCP  Construct a flow diagram and food layout  7 HACCP Principles  Review HACCP plan Step 3 HACCP Implementation 7

12. BOOST YOUR EXPORTS WITH HACCP 1- Conduct a hazard analysis. Prepare a flow diagram, identify the hazards and specify the control measures. 2- Determine the critical control points. 3- Establish critical limits, target levels and tolerances. 4- Establish a monitoring system. 5- Establish corrective actions. 6- Establish verification procedures 7- Establish documentation and records keeping The 7 HACCP PRINCIPLES

13. BOOST YOUR EXPORTS WITH HACCP HACCP & EXPORT  The HACCP approach is internationally recognized as being effective in ensuring the safety and suitability of food for human consumption and international trade.  HACCP can promote international trade by increasing buyer confidence in food safety.  Some importing countries are requiring the application of HACCP by exporting countries.

14. BOOST YOUR EXPORTS WITH HACCP  Trade barriers for countries failing to meet the regulatory requirements of the importing countries.  The solution for exporting countries to maintain a demand for their products in world markets lies in building up the trust and confidence of importers in the safety of their food supply systems. HACCP & EXPORT

15. BOOST YOUR EXPORTS WITH HACCP  Contamination of food with insects and rodent filth  Microbiological contamination  Lack of hygiene practices  Failure to meet labeling requirements.  Pesticides residues  Additives (titanium dioxide, K-sorbate, benzoates) HACCP & EXPORT

16. BOOST YOUR EXPORTS WITH HACCP  Destroyed products  Rejected products  Detentions in the export trade. EXPORT BARRIERS CONSEQUENCES

17. BOOST YOUR EXPORTS WITH HACCP The vision of controlling food from the farm to the table is possible through implementation of a HACCP system. All levels of food processing and handling are involved: farmers, raw material suppliers, processors, wholesalers at the retail level, vendors and finally customers. Today, ISO22000 opens new horizons towards a certified implementation of Safe Food Systems based on HACCP and integrated Operational Pre-requisites and administration. CONCLUSION

18. BOOST YOUR EXPORTS WITH HACCP Leaving you with a last thought …

19. IF OPPORTUNITY DOESN’T KNOCK BUILD A DOOR !

20. Thank you

21. BOOST YOUR EXPORTS WITH HACCP Contact Information Boecker Public Health Services sarl Adonis Building, Bechara El-Khoury Street Beirut 2059 5508 Lebanon Tel : 01 669 100 Fax: 01 652 059 Mobile : 03 209 817 boecker@boecker.com www.boecker.com www.eat-safe.com