Good Hygiene Practices along the coffee chainModule 4.2 Codex Guidelines for the Application of HACCP Objective and contents Objective To introduce the HACCP system and its definitions and terminology Contents The seven HACCP principles Explanation of logical steps in applying HACCP Training and partnership Module 4.2 – Codex Guidelines Slide 2 for the Application of HACCP Introducing the Codex guidelines HACCP has gained widespread international acceptance as an important tool for improving food safety management Codex guidelines on the application of HACCP adopted in 1993 – revisions adopted in 1995, 1997 and 2003 Module 4.2 – Codex Guidelines Slide 3 for the Application of HACCP HACCP guidelines Outline the internationally agreed seven principles underlying HACCP Establish HACCP terminology and definitions Identify logical sequence of tasks that may be followed in applying HACCP principles Module 4.2 – Codex Guidelines Slide 4 for the Application of HACCP Prerequisites to HACCP Food businesses must have programmes consistent with the Codex General Principles of Food Hygiene in place before considering application of HACCP Prerequisite programmes must Include training Be fully operational Be verified Module 4.2 – Codex Guidelines Slide 5 for the Application of HACCP Why prerequisite programmes? The purpose of HACCP is to allow businesses to focus control at critical points Without well functioning prerequisite programmes we risk either Identifying so many critical points that we cannot focus our efforts and resources Not taking sufficient account of hazards that should have been controlled by our GHPs....but are not Module 4.2 – Codex Guidelines Slide 6 for the Application of HACCP Specificity of HACCP Application of HACCP principles is the responsibility of each individual business for each of its operations Generic HACCP models or codes of hygiene practice can provide guidance - but for any specific application critical control points need to be rigorously determined Module 4.2 – Codex Guidelines Slide 7 for the Application of HACCP Specificity of HACCP HACCP plans are likely to vary among enterprises making the same product because of differences in Ingredient source Formulation Processing equipment and methods Storage conditions Experience, knowledge and attitudes of personnel Module 4.2 – Codex Guidelines Slide 8 for the Application of HACCP Flexibility of HACCP HACCP systems must be appropriate to the business under consideration Nature and size of operation Human and financial resources Infrastructure etc. All seven principles must be applied in any HACCP-based system Module 4.2 – Codex Guidelines Slide 9 for the Application of HACCP Appropriate measures Problems must be defined and solutions found according to the context Module 4.2 – Codex Guidelines Slide 10 for the Application of HACCP Constraints facing small businesses Often do not have the resources or expertise on-site to develop and implement an effective HACCP plan Availability of expert advice from other sources is important Advice must be specific to products and processes under consideration Module 4.2 – Codex Guidelines Slide 11 for the Application of HACCP Seven HACCP principles 1. Conduct hazard analysis 2. Determine critical control points (CCP) 3. Establish critical limits 4. Establish system to monitor control of CCP 5. Establish corrective action 6. Establish verification procedures 7. Establish documentation Module 4.2 – Codex Guidelines Slide 12 for the Application of HACCP HACCP principle 1 Conduct hazard analysis Hazard A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect Hazard analysis The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant to food safety and therefore should be addressed in the HACCP plan Module 4.2 – Codex Guidelines Slide 13 for the Application of HACCP Tasks required to apply HACCP principle 1 Assemble HACCP team Ensure availability of all required expertise - Describe product multidisciplinary team Identify intended use Scope of HACCP plan Construct flow diagram decided On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis Module 4.2 – Codex Guidelines Slide 14 for the Application of HACCP Tasks required to apply HACCP principle 1 Assemble HACCP team A full description of the product should be Describe product prepared Identify intended use All relevant safety Construct flow diagram information should be reported including: On-site confirmation of composition, physical/ flow diagram chemical characteristics, List all potential hazards, packaging, storage conduct hazard analysis conditions, etc. Module 4.2 – Codex Guidelines Slide 15 for the Application of HACCP Tasks required to apply HACCP principle 1 Assemble HACCP team Specify expected use of the product Describe product Where appropriate Identify intended use consider vulnerable Construct flow diagram groups of the population On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis Module 4.2 – Codex Guidelines Slide 16 for the Application of HACCP Tasks required to apply HACCP principle 1 Assemble HACCP team Flow diagram for process should be constructed by Describe product HACCP team Identify intended use The flow diagram should Construct flow diagram cover all steps in the operation On-site confirmation of HACCP team should flow diagram confirm the processing List all potential hazards, operation against the conduct hazard analysis flow chart Module 4.2 – Codex Guidelines Slide 17 for the Application of HACCP Tasks required to apply HACCP principle 1 Assemble HACCP team HACCP team to list all hazards reasonably Describe product expected to occur at Identify intended use each step in the food chain Construct flow diagram Assess hazards to On-site confirmation of determine which should flow diagram be included in HACCP List all potential hazards, plan conduct hazard analysis Consider what control measures could be applied for each hazard Module 4.2 – Codex Guidelines Slide 18 for the Application of HACCP Conducting hazard analysis Control measure Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level More than one control measure may be required to control a specific hazard and more than one hazard may be controlled by a specified control measure Module 4.2 – Codex Guidelines Slide 19 for the Application of HACCP HACCP principle 2 Determine critical control points (CCP) Critical control point A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level Step A point, procedure, operation or stage in the food chain, including raw materials, from primary production to final consumption Module 4.2 – Codex Guidelines Slide 20 for the Application of HACCP Applying HACCP principle 2 List all potential hazards, Determination of CCPs conduct hazard analysis can be facilitated by application of decision Determine critical control tree points There may be more than Establish critical limits one CCP at which control is applied to address the same hazard Module 4.2 – Codex Guidelines Slide 21 for the Application of HACCP HACCP principle 3 Establish critical limits Critical limit A criterion that separates acceptability from unacceptability Maximum load: 1 tonne Maximum speed: 15 km/h If you exceed the critical limit ... The bridge will break Module 4.2 – Codex Guidelines Slide 22 for the Application of HACCP Critical limits Establish critical limits Critical limit A criterion that separates acceptability from unacceptability Module 4.2 – Codex Guidelines Slide 23 for the Application of HACCP Applying HACCP principle 3 Determine critical control Critical limits must be points specified and validated for each CCP Establish critical limits for More than one CL may be each CCP elaborated at a Establish a monitoring particular step system Criteria commonly used include Aw, time, pH, temperature, etc. Critical limits are not necessarily numerical Module 4.2 – Codex Guidelines Slide 24 for the Application of HACCP HACCP principle 4 Establish system to monitor control of the CCP Control The state wherein correct procedures are being followed and criteria are being met Monitor The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control Module 4.2 – Codex Guidelines Slide 25 for the Application of HACCP Applying HACCP principle 4 Establish critical limits for Monitoring data should each CCP be evaluated by designated person with Establish a monitoring knowledge and authority system to take action Establish corrective Frequency of monitoring actions must be sufficient to ensure effective control Module 4.2 – Codex Guidelines Slide 26 for the Application of HACCP HACCP principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control Corrective action Any action to be taken when the results of monitoring at the CCP indicate a loss of control Module 4.2 – Codex Guidelines Slide 27 for the Application of HACCP Applying HACCP principle 5 Establish a monitoring Specific corrective actions system must be developed for each CCP in the HACCP system in Establish corrective order to deal with actions deviations when they occur Establish verification Actions must ensure that procedures the CCP has been brought under control Deviation and product disposition procedures must be documented Module 4.2 – Codex Guidelines Slide 28 for the Application of HACCP HACCP principle 6 Establish procedures for verification to confirm that the HACCP system is working effectively Verification The application of methods, procedures tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan Module 4.2 – Codex Guidelines Slide 29 for the Application of HACCP Applying HACCP principle 6 Establish corrective Establish procedures, actions including random sampling and analysis to determine if Establish verification the HACCP system is procedures working correctly Establish documentation Validation should include systems actions to confirm the efficacy of all elements in the HACCP plan Module 4.2 – Codex Guidelines Slide 30 for the Application of HACCP HACCP principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application Module 4.2 – Codex Guidelines Slide 31 for the Application of HACCP Applying HACCP principle 7 Establish verification Documentation and record procedures keeping should be appropriate to the size and Establish documentation nature of the operation and record keeping Documentation includes systems Hazard analysis; CCP and CL determination Records of CCP monitoring; Deviations and corrective actions Module 4.2 – Codex Guidelines Slide 32 for the Application of HACCP HACCP training Training in HACCP principles and their application is required by Personnel in industry Government Academia Joint training among different stakeholder groups could facilitate dialogue and collaboration Module 4.2 – Codex Guidelines Slide 33 for the Application of HACCP Industry HACCP plans Working instructions and procedures should be developed for operating personnel Specific training for personnel can be developed to support the HACCP plan according to their defined tasks Module 4.2 – Codex Guidelines Slide 34 for the Application of HACCP Conclusions The HACCP system presents a logical and systematic framework for enhancing food safety management HACCP-based systems must apply all 7 principles HACCP is product and process specific Government and industry organizations have an important role to play in supporting SLBDs to apply HACCP-based systems Module 4.2 – Codex Guidelines Slide 35 for the Application of HACCP