workshop on the implementation of haccp-principles in small food producing establishments

Workshop on the implementation of HACCP-principles in small food producing establishments

HACCP in small Slaughterhouses

AGR 32375, Zagreb

Dr. Harald Fötschl

20th April 2009AGR 32375, Zagreb 2Dr. Harald Fötschl

Reg. (EC) No 852/2004

Article 5food business operators shall

put in place implementmaintain

a permanent procedure based on HACCP principles


7 HACCP Principles Simplified

1) Conduct Hazard Analysis

2) Identify critical control points

3) Set critical control limits

4) Monitor critical control points

5) Establish corrective actions

6) Verify the HACCP plan

7) Document the HACCP plan

What in my food could harm my customers?

Which steps are most important to ensure I prevent the harm?What are the key things to control in these important steps?How do I know they are controlled?

What do I do if something is going wrong?

Will the plan prevent harm to my customers?How do I show an inspector that I am being proactive and how do I introduce new staff to the plan?

HACCP in small slaughterhouses


No formal legal standingEvolving document


HACCP-FLEXIBILITY

The HACCP concept allows HACCP principles to be implemented with the required flexibility so as to ensure that it can be applied in all circumstances

Annex II of the guideline gives guidance on a simplified implementation of the HACCP requirements particularly in small food businesses


Key Issues for simplified HACCP

Recital 15 statesHACCP requirements should take

account of the principles contained in the Codex Alimentarius

HACCP requirements should provide sufficient flexibility in all situations, including in small businesses

it is necessary to recognise that, in certain foodbusinesses, it is not possible to identify CCPs



Recital 15 states in some cases, good hygienic practices

can replace the monitoring of critical points

requirement of establishing ‘critical limits’ does not imply that it is necessary to fix a numerical limit in every case

requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses



Article 5 (2) (g) documentation and records must be

commensurate to the nature and the size of the food business

Article 5 (5) adoption of arrangements to facilitate

the implementation of the HACCP requirement by certain food business operators is allowed

use of guides for the application of HACCP principles


?HACCP in small Slaughterhouses

Do small slaughterhouses need a HACCP-

System?

Main Question

Some sayYES

Some sayNO


?HACCP in small Slaughterhouses

Are there CCPs in small

slaughterhouses?

Next Question

Some sayYES

Some sayNO



Conduct a hazard analysis!

Hazards

chemical

physical

biological



biological hazards

"Pathogens"(Salm., E.coli, …) rowth

ntroduction

resence

urvival

P

I

G

S



what is the hazard?

the hazard are the "Pathogens"

Prevention Elimination Reduction

GHP Decontamination(not allowed)

Decontamination(not allowed)



is chilling a CCP?Some sayYES

Growth of pathogens

can be prevented

Some sayNO

the hazard is not the

growth but the

pathogen itself

Present pathogens can not be eliminated or reduced !

Infectious dose of Campylobacter:100 to 500 bacteria

CCP??



physical hazards

metal, bones,

glass, … broken knifes,

lightning, splitting

broken needles, animal injuries

introduction

presence



physical hazards

broken knifes

needles, injuries

glass

metalGVP

GMPHistory

glass policy

GMP, rinsingbones

bottles, lightning

splittingNO CCP!



chemical hazards

medicinal products, residues,

heavy metals, …

disinfectants, grease

(railing), …

animal treatment,

feeding, environment,

…

introduction

presence



chemical hazards

animal treatmend

heavy metals

medicin. prod. GVP, History

GAP, History

GAP, Historyresidues

environment, feeding

environment, animal

treatment

NO CCP!



biological

physical

chemical

Meat inspection, GHP, GMP,

Chilling

GMP, glass policy, History

GMP, History

HAZARD RISK of occurence

CONTROL measure

high

low

low



Therefore AUSTRIA decided

There is no CCP in a Slaughterhouse!



Guideline for good hygiene practice and the

use for principles of HACCP at Slaughtering and Cutting of cattle,

pigs, sheep, goats and horses



Checklists for outdoor area, lairage, waiting

boxes stunning and bleeding slaughterroom/slaughtering

slaughter line on place slaughtering

ABP chilling rooms restrooms, locker rooms, …



Templates for pest control cleaning and disinfection documentation of deviations personnel training

Principles of good working hygiene

Principles of personnel hygieneGuideline "medical requirements

for personnel in food establishments"



Principals of good working hygiene at slaughtering

avoid contamination by skin, feces, urine, milk, SRM, purulence

2-knife-technic intermediate cleaning of hands and

equipment removal of contamination only by

trimming with knife, not with water rinsing of carcass only at the end of

trimming



Principals of good working hygiene at slaughteringprevention of leakage of gastro-intestinal

contentscleaning and disinfection of hands and

equipment at least after every carcassavoid contact with floor and wallsremoval of spinal cord, separated storage of

cat. 1 materialno contact between inspected and not

inspected carcasses



Principals of good working hygiene at slaughteringconnection between offal and carcass

has to be ensuredproper chilling immediately after meat

inspectionall equipment that was contaminated

during slaughtering has to be cleaned and disinfected immediately


Summary

no "real" CCP can be identified in slaughterhouses

prerequisits are sufficient to ensure food safety in slaughterhouses

visual inspection (e.g. fecal contamination) and monitoring of temperatures is required

deviations and corrective actions have to be documented


Thank you for your attention

workshop on the implementation of haccp-principles in small food producing establishments

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