HACCP Introduction, Concept and Principles
Overview
What is HACCP History, introduction of HACCP Brief principles of HACCP
B.K. Kolita Kamal Jinadasa, Research officer, Post Harvest Technology Division, NARA- Colombo-15. Sri Lanka.
-food safety management system
HACCP (Hazard Analysis and Critical Control Point) HACCP is a system which identifies, evaluate, and control hazards which are significant for food safety. (CAC, 2001)
-scientifically based - Systematic approach - Identify and control hazards to ensure food safety - focus on prevention - dynamic system - can be applied throughout food production chain“farm to fork”
History of HACCP
Brief history of HACCP 1960s’(late)
developed jointly by the Pillsbury Co., US Army Laboratories at Natick, USAF Space Lab Project and NASA production of safe foods for US manned space program based on the engineering system, Failure, Mode and Effect Analysis (FMEA)
1971
HACCP concept presented to the US public for the first time at the National Conference on Food Protection
1973 - FDA mandated HACCP-based regulations for lowacid canned foods
1980 - HACCP adopted by WHO as part of Codex Alimentarius
1985 - US National Academy of Sciences (NAS) recommended that HACCP be adopted by all regulatory agencies and that it be mandatory for all food processors as it was the most effective and efficient means of assuring food safety.
History of HACCP 1989-1992 US National Advisory Committee on microbiological criteria for foods (NACMCF) developed and standardizes the HACCP system with its seven principles.
History of HACCP 1993
1995
1991 EU (former EEC) legislated the use of HACCPbased “own-checks” system for fish and fishery products FDA/NMFS Voluntary Seafood Inspection Program based on HACCP initiated
Codex Guidelines for the Application of the HACCP System were issued and adopted With the establishment of WTO and the SPS and TBT Agreements, HACCP became the international reference system for food safety as it has been adopted by Codex
1997
New US Seafood HACCP Regulation effective from 18 Dec 97.
Why we need HACCP •
Export market •
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Food safety view •
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Emerging number of pathogens • • •
1973: Rotavirus 1977: Campylobacter 1980s: E Coli O157
Consumer expectation New & emerging seafood hazards.
Growing size of food industry •
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Increasing concern of chemical contamination of food •
Aquaculture drugs, chemical fraud (illegal additives in food), seafood toxin.
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Growing population, globalization, increase import Æ more work for government
Consumption of raw, ready to eat or minimally processed seafood •
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Importing country requirement
Sushi, sashimi, cold smoked fish Higher exposed risk to pathogens (Listeria in smoked salmon, Hepatitis A & E in raw oyster)
Growing trend in international trade of worldwide equivalence of food safety products. Inadequacy of end-product testing to fully protect consumers.
Consumer Trends
Source of information about the industry
Prerequisite programmes •
Commitment
•
Who?
Benefits of implementing HACCP
Focus on identifying and preventing hazard from contaminating food Place responsibilities to ensure food safety appropriately on food manufacturer Aid inspection by regular authority Reduce barrier in international trade Promote international trade by increasing confidence in food safety
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Top management- plant owner, directors, CEO, etc.
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Plant personnel- all levels
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HACCP must be a team effort.
HACCP based food safety management system
Traditional food safety management system
GMP
GMP
Hygiene/sanitation control (GHP/SSOP)
GHP/SSOP
Inspection of finished product (End product testing)
HACCP
End product testing
Food safety management: Conventional vs HACCP based Conventional GMP Hygiene/ sanitation control (SSOP) Inspection of finished products
HACCP based GMP Hygiene/ sanitation control (SSOP) HACCP
Establish monitoring system for each CCP
Max/ min value to which a biological, chemical or physical parameter must be controlled to eliminate or reduce hazards to safety level
Time-temperature control, raw material source, etc
Physical
Hazard identification Hazard evaluation
Steps of which control can be applied and is essential to prevent/ eliminate hazards/ reduce it to acceptable level
Establish verification procedures
Chemical
Determine CCP
Establish critical limits
Identification of hazards that may occur in the processing steps
Microbiological
Conventional method: -A lot of samples needed to ensure safety -Maybe too late to act should damage is found -Case study
Hazard analysis
Activities that determine the validity of HACCP and the system is operating according to the plan
Establish record keeping and documentation
NO Record = NO HACCP
Establish Corrective action
Logic sequence for application of HACCP First 5 preparatory steps:
1. Conduct Hazard Analysis and Identify Control Measures
1. Assemble HACCP Team
2. Determine Critical Control Points (CCPs)
2. Describe product
12 Steps/Tasks
Seven principles of HACCP
3. Establish Critical Limits for each CCP 3. Identify intended use 4. Construct flow diagram
Preliminary steps
5. Verification of process flow diagram
4. Establish Monitoring System for each CCP 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Record Keeping and Documentation
Next 7 steps are the 7 HACCP Principles in sequence
HACCP Plans :
HACCP SYSTEM
Product specific Process specific
HACCP PLAN(S) HACCP PRINCIPLES
9 9
THANK YOU!!!
Every plant must develop its own HACCP Plan(s) Generic HACCP Plans - to serve only as guides or references
