HACCP Principles - ABC Food Law
HACCP PrinciplesA webinar presented by:Dr Andy BowlesAttendee Notes
20/11/2017The Principles of HACCPDr Andy BowlesRe-cap: Preparing a HACCPPreparing a HACCP Two key issues: Pre-requisites to HACCPFirst steps in preparing a HACCP1
20/11/2017Pre-requisites to HACCP. Before starting a HACCP study you should consider the“pre-requisites”. Pre-requisites provide the basic environment & operatingconditions and are essential for a successful HACCP. Prerequisites can be based on: Legal requirementsGood Hygiene PracticeGood Manufacturing PracticeCodex Alimentarius General PrinciplesExamples of pre-requisites Pre-requisite issues include: Layout and design of food premisesStructure and condition of food premisesFood allergen controlSupplier controlStorage and transportEquipmentPersonal hygieneTemperature controlTrainingCleaningPest controlWaste controlProduct withdrawalPre-requisite programmes (PRPs) Relationship between PRP and HACCPSource: Commission Notice (2016/C 278/01) on the implementation of food safety management systems coveringprerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibilityof the implementation in certain food businesses2
20/11/2017Preparing a HACCP – First StepsAssemble HACCP TeamDescribe Food andDistributionDescribe IntendedUse and CustomersDevelop Flow Diagramof ProcessVerify the Flow DiagramThe Seven Principles ofHACCPCodex seven principles Conduct a Hazard AnalysisDetermine the Critical Control PointsEstablish Critical LimitsEstablish monitoring proceduresEstablish corrective actionsEstablish verification proceduresEstablish record keeping and documentation3
20/11/2017Principle 1Conduct a Hazard AnalysisPrinciple 1 Conduct a Hazard AnalysisTwo stage process:Identify significant hazards that are:1. Reasonably likely to occurLikely to cause illness/injury if not controlledIdentify appropriate control measures for eachsignificant hazard.2.Principle 1: In practice Hazard identification List out possible hazards (long list) Specific to food Consider Intrinsic factorsExtrinsic factors4
20/11/2017Principle 1: In practice Intrinsic factors of food Factors that might promote/control pathogengrowth pH, aw, salt content etcNormal micro flora of foodPrinciple 1: In practice Extrinsic – TemperatureHumidityPrinciple 1: In practice Review process operations for hazards Examine each step of flow diagramConsider any hazards that might occurFor micro hazards consider PresenceIntroduction (direct & cross contamination)MultiplicationSurvival5
20/11/2017Principle 1: In practice Microbiological hazards Microbiological Criteria of Foodstuffs Regulation Regulation (EC) 2073/2005Microbiological Criteria of Foodstuffs FBO must take measures as part of HACCPtogether with implementation of good hygienepractice to ensure: Process hygiene criteria metFood safety criteria met Under reasonably foreseeable conditions of: Distribution Storage and UseAs necessary “conduct studies” in Annex IIPrinciple 1: In practice Evaluation of hazards Hazards quantified in terms of: Need to consider: SeverityLikely occurrenceLong term/ short term effects of exposure to hazardShould document discussions and conclusions for futurereferenceProduction of ‘short list’May use “risk quadrant”6
20/11/2017Principle 1: In practice Evaluation of hazards Hazards are quantified in terms of: Severity (Effect)Likely occurrence (Probability)Principle 1: In practice All significant hazards should have beenidentified Controls identified for each of these hazardsPrinciple 2 Determine Critical Control Points (CCPs) CCP Step where control can be applied and isEssential to prevent, eliminate or reduce hazard to anacceptable level.Correct identification of CCPs essential7
20/11/2017Principle 2 When determining CCPs, need to consider: Identified Hazards and Likely occurrenceProcesses that the food will be subjected toIntended use of product Correct determination is vital Logical approach required: Decision trees often used (but not essential) Simplifieddecision tree8
20/11/2017Principle 3 Establish Critical Limits Max/min value at which parameter must becontrolled at CCP to control hazard.Critical limits can be based on: pHSalt contentawTemperatureTime etcPrinciple 4 Establish Monitoring Procedures Planned sequence of: Effective monitoring involves trend analysis ObservationsMeasurementsIntervention before loss of control occursLoss of control at CCP Imminent Risk9
20/11/2017Principle 4 Monitoring of controls by food businessoperator: Only required at critical pointsFrequency depends on: Nature of product ie uniform sizeNature of process ie automated/manualNature of production ie batch sizeHistory of previous checksPrinciple 4 Monitoring may include: Temperature checksaw checksVisual checksTiming of processpH checksGas monitoring (MAP)Chemical analysisPrinciple 4 Microbiological examination Seldom effective form of monitoringMost effective as verification toolChemical analysis: Better to measure conditions rather thancontaminantsRapid tests may be useful10
20/11/2017Principle 5 Establish Corrective Actions Essential when deviation from critical limits occursHACCP plan should identify: Action required when deviation occurs Including investigation of causeWho is responsible for implementing corrective actionWhat records should be madePrinciple 5 Some corrective actions are specified in prerequisites i.e: Product withdrawal NB. requirement for FBO to inform competent authority ifunsafe food has left their control. Article 19 178/2002Principle 5 Effective corrective action involves: Investigation of cause and correction of noncomplianceIdentify and retrieve affected productRecord the above11
20/11/2017Principle 6 Establish Verification ProceduresCheck that HACCP is fit for purposeValidation Ensure that all controls are scientifically soundCalibration detailsIndependent verification usefulAdditional verification (Review) required: For new productswhere new hazards identifiedPrinciple 7 Establish Documentation Should include: Summary of hazard analysisRationale in hazard identificationHACCP team/responsibilitiesDescription of food, distribution etcVerified flow diagramHACCP plan diagramPurpose of documentation To ensure effective implementationCodex seven principlesSummary Conduct a Hazard AnalysisDetermine the Critical Control PointsEstablish Critical LimitsEstablish monitoring proceduresEstablish corrective actionsEstablish verification proceduresEstablish record keeping and documentation12
20/11/2017Questions?Dr Andy Bowles FIFSTSpecialist food law w.co.uk01603 27448613
Pre-requisite programmes (PRPs) Relationship between PRP and HACCPSource: Commission Notice (2016/C 278/01) on the implementation of food safety management systems coveringprerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibilityof the implementation in certain food businesses
Preparing a HACCP – First StepsAssemble HACCP TeamDescribe Food andDistributionDescribe IntendedUse and CustomersDevelop Flow Diagramof ProcessVerify the Flow Diagram
Principle 1: In practice Evaluation of hazards Hazards are quantified in terms of: Severity (Effect)Likely occurrence (Probability)
Simplifieddecision tree
20/11/2017 2 Pre-requisites to HACCP. Before starting a HACCP study you should consider the "pre-requisites". Pre-requisites provide the basic environment & operating conditions and are essential for a successful HACCP. Prerequisites can be based on: Legal requirements Good Hygiene Practice Good Manufacturing Practice Codex Alimentarius General Principles
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
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.
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 .
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.
The introduction of HACCP in spite of any legislative requirements may be met with resistance or antagonism just because it is different. Phase 1: Prepare it Preparation - getting ready Phase 2: Plan it Designing the HACCP plan - Codex principles Phase 4: Prove it Maintaining the HACCP plan Phase 3: Use it Implementing the HACCP plan HACCP
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
BREAKOUT TANK INSPECTION FORM Page 1 of 12 Form-10 Breakout Tank Inspection Form (Rev. 03/17/11 through Amdt. 195-95). . API 653 in proper conformance with the stresses, joint efficiencie (a) of withstanding the internal pressure produced by the hazardous liquid to be stored therein and any anticipated external loads. The repair/alteration history includes all data accumulated on a tank from .
