Chapter 9 HACCP - Food Standards Agency
Meat Industry GuideChapter 9 HACCP19.Introduction9.1.HACCP principles9.2.Flexibility in implementing HACCP principles9.3.Good hygiene practices (GHP)9.4.Generic plans9.5.Legal requirements for HACCPA. HACCP based proceduresB. Application of HACCP principlesC. Review of HACCP-based proceduresD. HACCP training9.6.Annex 1.1Official control requirementsCCP decision treeHazard analysis and critical control point (HACCP)Page 1 Chapter 9 – HACCPSeptember 2017
Meat Industry Guide9. IntroductionAll food business operators are responsible for making sure that the food produced by theirbusiness is safe to eat (Regulation (EC) No 178/2002 Article 14.2). This means that it is neitherinjurious to health nor unfit for human consumption. To do this, Regulation (EC) 852/2004 Article5 requires the operator to put in place, implement and maintain permanent procedures based onHACCP principles.To produce safe food for consumers, all the important safety hazards that are associated with theproduction of food need to be prevented, eliminated or reduced to an acceptable level. Thesefood safety hazards may be biological, physical or chemical – see chapter 1 ‘Introduction’.Page 2 Chapter 9 – HACCPSeptember 2017
Meat Industry Guide9.1. HACCP principlesThe seven hazard analysis and critical control point (HACCP) principles provide a systematic wayof identifying food safety hazards, making sure that they are being managed responsibly andshowing that this is being done continuously.In short this involves the following steps: Plan – what needs to be done to maintain food safety and write it down. Do – what you planned to do to maintain food safety. Check – that you are doing what you planned to do to maintain food safety and write downwhat was checked and when. Act – to correct any food safety problems and write down what has been done about theproblem and when.The 7 HACCP principles are:1. Identify any hazards that must be prevented, eliminated, or reduced to acceptable levels.2. Identify the critical control points (CCPs) at the step or steps at which control is essential toprevent or eliminate a hazard or to reduce it to acceptable levels.3. Establish critical limits at CCPs which separate acceptability from unacceptability for theprevention, elimination or reduction of identified hazards.4. Establish and implement effective monitoring procedures at CCPs.5. Establish corrective actions when monitoring indicates that a CCPs is not under control.6. Establish procedures, which shall be carried out regularly, to verify that the above measuresare working effectively.7. Establish documents and records commensurate with the nature and size of the foodbusiness to demonstrate the effective application of the above measures.EU food hygiene legislation requires food business operators to establish, implement andmaintain a food safety management system based on the seven HACCP principles (CodexAlimentarius document CAC/RCP 1-1969, rev. 4-2003 available at: www.codexalimentarius.net).Documentation is an important part of a HACCP-based system and may be kept in the ‘Foodsafety management diary for meat producers’ available from the FSA website ts/ and on the FSS website eat-producers.9.2. Flexibility in implementing HACCP principles (EC guidance 16/11/05)In food businesses involving no preparation, manufacturing or processing of food (for example,grocery shops or the storage and transport of pre-packed food at ambient temperature), hazardsmay be controlled through good hygiene practices alone.Page 3 Chapter 9 – HACCPSeptember 2017
Meat Industry GuideWhere food is prepared, manufactured or processed operators can develop their own food safetymanagement procedures by following a traditional HACCP, or by following guides to goodpractice, including generic HACCP guides.Documentation is an important part of the HACCP process as it provides evidence of theoperator’s thinking and decisions that can be audited. However, flexibility includes the possibilityof exception reporting of visual monitoring checks. This means making a record only when thereis such a problem or something unusual happens and recording the corrective action taken as aresult – see ‘B8. to B9. Documentation’.9.3. Good hygiene practices (GHP)It is vital that food business operators have reliable hygiene procedures in place before starting toapply HACCP principles. Management of food safety is achieved by a combination of goodhygiene practices (also called prerequisite procedures) and operational procedures based onHACCP principles. HACCP-based procedures for controlling hazards throughout food productionwill not be effective unless good hygiene practices are also being followed.GHPs are set out in Regulation (EC) 852/2004 and are covered in chapters on ‘Water supply’,‘Maintenance’, ‘Temperature controls’2, ‘Cleaning’, ‘Traceability3, ‘Pest control’, ‘Wrapping,packaging and transport hygiene’, ‘Personal hygiene’, ‘Waste management’ and ‘Training’.9.4. Generic HACCP guidesMeat production is similar enough across the industry to justify a generic approach forimplementing HACCP principles. This approach helps to provide uniformity in training,implementation, and enforcement but cannot reflect the individual features of each plant and howit operates. Thus, if generic guidance is followed operators need to adapt it to reflect their owncircumstances.For further information and the ‘Food safety management diary for meat producers’ please atplants.23Temperature controls can also be CCPs (EC Guidance Annex II point 10).Traceability can be considered to be a prerequisite (EC Guidance Annex II point 5).Page 4 Chapter 9 – HACCPSeptember 2017
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Meat Industry Guidesee ‘9.1.’ at principle 6Defining the scope of the HACCP plan4Document the scope; a written summary describing what each plan is to cover: Start and end points of the operation – describe the start and end points of the plan, forexample, from receiving of animals or raw materials to dispatch, and possibly transport, of theend product. Type of hazards – describe the type of hazards to be addressed in the plan; the biologicaland / or chemical and / or physical hazards – see ‘B1. Hazard analysis’. Product description – describe the product, its nature (for example, moisture content, pH),composition (for example, raw materials, ingredients, additives) and required shelf life. Intended use of the product – describe the expected use(s) of the product by the customerand the target consumer group, for example, raw meat intended to be cooked beforeconsumption. Consumers including ‘at risk’ groups – describe the suitability of the product for particulargroups of consumers, such as institutional caterers and air travellers, and for vulnerablegroups of the population that may have to be considered. People particularly at risk from foodpoisoning or food-related health problems include the elderly, people with low immunity levelsor allergies, pregnant women and very young children. Packaging, storage and distribution – describe the packaging (for example, hermetic,vacuum, modified atmosphere) and conditions of storage and distribution of the product (forexample, frozen, chilled below x C or at ambient temperature). Processing and safety information – describe relevant food safety information, such as: processing, for example, any heating, freezing, drying, salting and smoking, and to whatextent required shelf life, for example, ‘use by’ and ‘best before’ dates instructions for use / customer information, for example, label instructions on handling toavoid contamination of ready-to-eat-food, cooking time / temperatures, cooling times,allergens any microbiological or chemical criteria applicableReview and amend this information if changes occur to the composition of the product, theoperation, potential consumers, customer complaints, changes to legislation, or because ofnew information about hazards.The scope provides the ‘terms of reference’ for the HACCP team. The team should take time todiscuss, agree, and record the scope of the plan(s).Common problems 4Technical information is not properly recorded or is incomplete or inaccurate.Also known as the terms of reference.Page 6 Chapter 9 – HACCPSeptember 2017
Meat Industry Guide The scope may contain too much or too little detail to be useful – this may indicate that extratraining or advice is needed. Inadequate food safety information or advice is given on or with the product for customers andconsumers to handle and consume the food safely.A1. Compliance regarding producing a flow diagram Put in place a permanent programme of procedures to minimise food safety hazards andproduce food safely.A1. Good practiceA plant slaughtering a single species, then cutting it and producing a single end product may coverall these operations in a single flow diagram and a single plan, or may choose to have three.Where operations are more complex and the resulting flow diagram becomes unduly complicated,separate plans are advisable.The flow diagram is a step-by-step ‘life story’ of the production of a product as described by thescope. A step is each individual operation in the production of food, for example: stunning; stickingand bleeding (red meat slaughterhouses), immersion chilling (poultry plant), receiving and dispatchof meat (cutting plants).It is important to include: all inputs, for example, packaging, labels, water intended delays during or between steps procedures that are operated differently by different work shifts the return of product to the process for re-work even if only occasionally all outputs, for example, by-productsPhysically follow (walk through) the route that the product takes during production to confirm thateach process step is properly shown on the flow diagram. Check whether procedures vary duringdifferent shifts or other situations. Correct any mistakes on the diagram.For completeness, official ante mortem and post-mortem inspections should be included on aslaughterhouse flow diagram. However, as official controls these process steps need not beconsidered further in the operator’s HACCP plan.Complete a flow diagram (the description of the operation) by listing each step in the order that it isundertaken. The list of steps must be correct for the next stage of the HACCP, so check that thelist is complete and in the right order. It is very easy to make assumptions and miss out processsteps. Keep an accurate and dated flow diagram on the HACCP file5.5If the operation changes and the flow diagram needs to be redrawn, the HACCP plan will need to be reviewed – see‘C1.’.Page 7 Chapter 9 – HACCPSeptember 2017
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Meat Industry Guide the documents noted in each section below key decisions made, by whom and on which dateThis information will demonstrate that all necessary steps have been followed and the thinkingbehind decisions and the arrangements that are in place.Page 10 Chapter 9 – HACCPSeptember 2017
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Meat Industry Guide The HACCP team needs to deliberate and note down the hazards at each step of fresh meatproduction. Assess the significance of each hazard based upon the set criteria.B1. Good practiceThe main hazards in fresh meat production are biological (mainly food poisoning bacteria,chemical (for example, oil), physical hazards (for example, metal, plastic) and allergens shouldalso be considered in the analysis. See chapter 1 ‘Introduction’.The HACCP team needs to deliberate and note down the issues at each step. This is to considerthe possibility of: the contamination or recontamination of raw materials, intermediate products, or final productsby biological, chemical or physical hazards the multiplication or survival of food poisoning bacteria the source or cause of the hazard the production or persistence in foods of: toxins other undesirable products of microbial metabolism chemicals physical agents allergensthe significance of these hazardsWorking through this hazard analysis will identify and focus attention on the important food safetyhazards that need to be controlled.TIPHazard analysis – Company / industry experience, including audit reports /customer complaints, may also be taken into account. The micro
maintain a food safety management system based on the seven HACCP principles (Codex Alimentarius document CAC/RCP 1-1969, rev. 4-2003 available at: www.codexalimentarius.net). Documentation is an important part of a HACCP-based system and may be kept in the ‘Food safety management dia
1.3 Advantages of HACCP 1.4 Application of HACCP 1.5 HACCP and Food Safety Standards 2. The Codex guidelines for the application of the HACCP system 2.1 The HACCP system 2.2 Definitions 2.3 Principles of the HACCP system 2.4 Application of the HACCP principles 3. Assemble the HACCP team - Step 1 3.1
Table of Most Likely Hazards/Control Measures for Juice VI. Preparing for HACCP A. Getting People Ready B. HACCP Training and HACCP Resource Materials 1.0 Juice HACCP Alliance Training Curriculum 2.0 USDA/FDA HACCP Training Programs and Resources Database V
Developing a HACCP Plan. The HACCP Plan must be developed specifically for the product and process implemented. Therefore, HACCP plans will vary depending on the actual product being processed. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans. However, it is essential that the unique .
processes is to provide guidance in developing a HACCP plan. 1. There must be a thorough understanding of HACCP principles when developing a HACCP plan. 2. Please refer to the "Reduced Oxygen Packaging Fact Sheet" 3. Please refer to the information sheet "What is needed in a HACCP Plan." ROP HACCP Plan must contain the following: 1.
Part One: Heir of Ash Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26 Chapter 27 Chapter 28 Chapter 29 Chapter 30 .
Curriculum Subcommittee (Human Food) Model Food Work Group Animal Food Subcommittee Content Work . the “standardized curriculum” recognized by FDA Training will be one means to become “Preventive . HACCP regs FDA Juice HACCP regs USDA HACCP regs Codex HACCP Annex NCIMS Da
Basic HACCP Basic HACCP Juice & Beverage Advanced HACCP Accredited by the International HACCP Alliance Receive a certificate of completion Teaches you how to develop & implement an effective food safety plan based on CODEX HACCP specifications, which is required by th
the HACCP principles. HACCP stands for Hazard Analysis Critical Control Points. Why HACCP? There are 7 HACCP principles that guarantee food safety: The food chain from production through to serving is a long one, with many moments where the food safety is put at risk.
