the haccp approach building capacity of sme’s on eu food & packaging standards thessaloniki...
TRANSCRIPT
![Page 1: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/1.jpg)
The HACCP approach
BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS
Thessaloniki 11.06.2012
![Page 2: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/2.jpg)
![Page 3: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/3.jpg)
Food safetysafe guarding food from anything that could harm the health of consumers
Legal requirementSafety throughout food chainBusinesses must identify and control risks to food safety (HACCP approach)
Industry anxious to maintain safety and quality of their productsMedia reaction in case of failureConsumer concerns
![Page 4: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/4.jpg)
![Page 5: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/5.jpg)
Protect the consumer by preventing contamination
Be proactive & reactiveMeet legislative requirements to produce safe foodMeet customer demands and expectationsBrand protection
Own business and customersIndustry reputation
not a competitive issue
![Page 6: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/6.jpg)
A documented system to ensure the safety of foodsFSMS could be certified with an international Standard (optional)
ISO 22000:2005BRCIFSGFSI
The legal requirement is to establish a procedure to ensure safety according to the HACCP principles
![Page 7: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/7.jpg)
![Page 8: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/8.jpg)
• It is the acronym for Hazard Analysis & Critical Control Points
• HACCP is a system which– identifies,– evaluates, and– controls
hazards which are significant for food safety
![Page 9: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/9.jpg)
In other words…..
![Page 10: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/10.jpg)
• Effectiveness as a PREVENTIVE safety tool• Participative nature (everyone is involved)• Open system (easy to understand)• Adaptability (to any process)• Worldwide acceptance (Codex)
![Page 11: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/11.jpg)
• Both inspection & sampling/testing approaches are NOT effective in a food business where hazards are non uniformly distributed
• Preventive process control based approach is the only sensible route to assure product safety
![Page 12: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/12.jpg)
• It takes time to obtain microbiological results• Cannot hold in-process material waiting for test
results• Expense & technical expertise required to
perform microbiological tests.
• Testing Only Identifies EFFECTS not the CAUSES
• Many SAMPLES are needed to obtain meaningful information about a Batch of Food
![Page 13: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/13.jpg)
• Be Overly Prescriptive• Dilute Resources by Targeting BOTH Safety &
Quality Issues• Be Viewed as a means to FIX design problems
created during product development.
![Page 14: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/14.jpg)
![Page 15: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/15.jpg)
1. Conduct a Hazard Analysis2. Determine the Critical Control Points3. Establish Critical Limits4. Set up methods to monitor Critical Control Points.5. Establish Corrective Actions to be taken when the process
exceeds the critical limits.6. Establish Recordkeeping Procedures 7. Establish Verification Methods & Audit Schedule
![Page 16: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/16.jpg)
• Basis for HACCP system• “A step at which control can be applied effectively
and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”
• Would you hold the product if this point was not controlled?
![Page 17: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/17.jpg)
• If a critical limit deviation occurs product must be held and corrective action taken.
• The number of CCP’s must be manageable.• The vital few.
![Page 18: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/18.jpg)
• Different facilities producing the same product should have very similar CCP’s
• Different facilities could have different hazards and CCP’s because of layouts, etc.
• Critical Control Points must be used for Food Safety only
• The Goal is Hazard Elimination
![Page 19: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/19.jpg)
• Criteria are supported by research and/or technical literature and/or experience
• Criteria are specific, quantifiable and provide a yes/no response
• The technology for controlling the CCP is readily available at a reasonable cost
• Monitoring is continuous and the operation is automatically adjusted to maintain control
• The potential hazard is prevented or eliminated
From: Corlett, D.A. Pierson, M.D. 1992 - HACCP Principles and Applications.
![Page 20: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/20.jpg)
• Those activities other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to plan
• Verification• Is the HACCP plan being followed as written?
• Validation• Is the HACCP plan scientifically and technically
sound?
![Page 21: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/21.jpg)
![Page 22: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/22.jpg)
Definition
• The application of the HACCP tool to the study of a new or conceptual product or process design during the development phase, normally in the absence of operational data.
![Page 23: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/23.jpg)
Exponential increase of Failure Costs
Failure cost
Design Manufacturing Consumer
The later we find and try to fix problems with our product design, the more it costs.
![Page 24: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/24.jpg)
Why d-HACCP?
• Contributes to ‘Safe by Design’ Policy– Ensures that we design adequate controls to
ensure a safe design- before we start making it !• Prevents wasting money
– due to inadequate process or product design• May be used to evaluate and decide on a
processing route
![Page 25: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/25.jpg)
Design Control Point (DCP) vs CCP
• DCP's differ from CCPs in that they are "generic" to a particular product group, not specific to an individual product/process line,
• DCP's are not identified following a formal HACCP study using "real" line data. As such they can form the input for a detailed HACCP study
![Page 26: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/26.jpg)
What information is needed?
![Page 27: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/27.jpg)
How is it done?
• Identify potential hazards• Identify control that exist or will be required• Identify DCPs • State Critical Limits and propose monitoring• Where choices in process route or material
occur, evaluate each one in parallel
![Page 28: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/28.jpg)
![Page 29: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/29.jpg)
Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principlesDocuments and records should be proportional to the nature and size of the food business to demonstrate the effective application of HACCP PrinciplesArrangements may be laid down in order to facilitate the implementation of HACCP by certain FBOs, in particular by allowing the use of procedures set out in guides for the application of HACCP principles
![Page 30: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/30.jpg)
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf
![Page 31: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/31.jpg)
To identify those food businesses where flexibility would be appropriate,To explain the “procedure based on the HACCP principles”,To place HACCP in the wider context of food hygiene and prerequisite requirements,To explain the role of guides to good practice and generic HACCP guides, including the need for documentation, andTo identify the extent of flexibility applicable to the HACCP principles.
![Page 32: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/32.jpg)
FBOs should have a system in place to identify and control significant hazards on a permanent basis and adapt that system whenever necessary.This can be achieved e.g.
by the correct implementation of prerequisite requirements and good hygienic practices, by applying HACCP principles (possibly in a simplified way), by using guides to good practice or by a combination of those.
![Page 33: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/33.jpg)
![Page 34: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/34.jpg)
Compliance with requirements of regulation 852/2004 and/or specific standards (i.e Reg 853/2004)Not covered
Additional requirements of international standards for the FSMS certification
![Page 35: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/35.jpg)
LegislationCodex Alimentarius Alinorm 97/13GMP guides if relevantLiteratureExperience of inspector
![Page 36: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/36.jpg)
Select a representative study (choose the most critical product/process)Ask the site to provide all the supporting documentation
![Page 37: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/37.jpg)
Has someone appropriate been given responsibility for implementation of HACCP ?What training has been given (or what is his/her experience ?
![Page 38: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/38.jpg)
How many studies ?Does this fit logically with the range of products and processes ?Are all products and processes covered ?
![Page 39: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/39.jpg)
It is clear to you (without explanation) what products and processes are considered ?Are the essential product characteristics given ?Which legislation/GMP guide covers this ?
![Page 40: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/40.jpg)
Is it clear to you ?Is it logical (compared to the product/process type) ?Any special consumer groups identified (e.g people with allergenic reaction or intolerances ?
![Page 41: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/41.jpg)
Process not Engineering based !Does it compare with your factory tour ?
![Page 42: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/42.jpg)
Clearly described in sufficient detailRealistic
![Page 43: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/43.jpg)
Procedures, Actions, Design Features which will prevent hazards occurringNEVER measurements, monitoring or inspectionVerify that these measures are really in place.
![Page 44: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/44.jpg)
Must be stated for CCPs onlyMust be logically related to the hazard and it’s control measuresCheck for Legal requirementsAre they really measurable ?
![Page 45: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/45.jpg)
Clear statement of what is to be done right away to protect the consumerMust be understood by allMust be recorded and auditableShould include some remedial action
![Page 46: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/46.jpg)
There is a simple series of relationships that you should see in the HACCP tables…If the relationships are wrong or absent, then the study won’t work.
![Page 47: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/47.jpg)
Step HazardControl
MeasuresCCP ?
Critical Limit / Target Value
Monitoring Corrective Action
Pasteurisation
Survival of vegetative pathogens due to low temperature and/or residence time
Automatic Pasteuriser Control System
CCP
CL:Time 2 minutesTemp 72'CTV:Time 3 minutesTemp 75'C
Time: by control computerTemperature: by control computerBoth continuous
If temperature is too low, flow is diverted until restoredIf time is too short, feed pump speed is reduced
Receipt of Raw Materials
ContaminationIntake inspection
CCPNo foreign bodies
Intake inspection Take appropriate action
MonitoringVague Forces measurementof foreign bodies
?
Specific Specific
All related
![Page 48: The HACCP approach BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS Thessaloniki 11.06.2012](https://reader035.vdocuments.site/reader035/viewer/2022062806/56649eea5503460f94bfb32e/html5/thumbnails/48.jpg)