WHO FOOD COURSE SAFE FOOD PRODUCTION: HACCP HACCP and food regulators.

WHO FOOD COURSE SAFE WHO FOOD COURSE SAFE FOOD PRODUCTION: FOOD PRODUCTION:

HACCPHACCP

HACCP and food regulatorsHACCP and food regulators

HACCP HACCP

Hazard Analysis and Critical Control Hazard Analysis and Critical Control PointsPoints

TRADITIONAL METHODS FOR TRADITIONAL METHODS FOR FOOD SAFETYFOOD SAFETY

CONTROL IS REACTIVECONTROL IS REACTIVE EXPERT INTERPRETATIONEXPERT INTERPRETATION SLOWSLOW COSTCOST REMOTEREMOTE LIMITED NUMBERSLIMITED NUMBERS POTENTIAL HAZARDS POTENTIAL HAZARDS MISSEDMISSED TECHNICAL PERSONNEL ONLYTECHNICAL PERSONNEL ONLY SAMPLE SELECTIONSAMPLE SELECTION

ADVANTAGES OF HACCPADVANTAGES OF HACCP CONTROL IS PROACTIVECONTROL IS PROACTIVE MONITORING IS EASYMONITORING IS EASY

TIME/TEMPERATURE/APPEARANCETIME/TEMPERATURE/APPEARANCE FASTFAST CHEAPCHEAP ON SITEON SITE UNLIMITED NUMBERSUNLIMITED NUMBERS POTENTIAL HAZARDS CONSIDEREDPOTENTIAL HAZARDS CONSIDERED ALL PERSONNEL ALL PERSONNEL FOCUSES RESOURCESFOCUSES RESOURCES

MICROBIOLOGICAL END MICROBIOLOGICAL END PRODUCT ANALYSISPRODUCT ANALYSIS

ONE SAMPLE FROM A BATCHONE SAMPLE FROM A BATCH MICROORGANISMS ARE NOT MICROORGANISMS ARE NOT

UNIFORMLY DISTRIBUTED IN FOODSUNIFORMLY DISTRIBUTED IN FOODS FEW MICROBIOLOGICAL TESTS ARE FEW MICROBIOLOGICAL TESTS ARE

100% RELIABLE 100% RELIABLE

SAMPLING PROBABILITYSAMPLING PROBABILITY STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF

100 UNITS WHEN SOME ARE CONTAMINATED WITH 100 UNITS WHEN SOME ARE CONTAMINATED WITH SALMONELLA AND THE PRESENCE OF SALMONELLA IN SALMONELLA AND THE PRESENCE OF SALMONELLA IN ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE TEST METHOD IS TOTALLY RELIABLETEST METHOD IS TOTALLY RELIABLE

NUMBER OF CONTAMINATED

UNITS 3% 5% 10%

2 6 10 18

20 49 67 89

40 78 92 99

NUMBER OF UNITS SAMPLED

HACCP : INTERNATIONAL HACCP : INTERNATIONAL INITIATIVESINITIATIVES

WTO/SPS URUGUAY ROUNDWTO/SPS URUGUAY ROUND CODEX ALIMENTARIUS COMMISSIONCODEX ALIMENTARIUS COMMISSION EUROPEAN COMMUNITYEUROPEAN COMMUNITY WHOWHO FAOFAO USAUSA

HACCP: CODEX HACCP: CODEX ALIMENTARIUS COMMITTEEALIMENTARIUS COMMITTEE

GUIDELINES FOR THE APPLICATION GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM (ALINORM OF THE HACCP SYSTEM (ALINORM 93/13A MARCH 1993)93/13A MARCH 1993)

CODEX GENERAL PRINCIPLES OF CODEX GENERAL PRINCIPLES OF FOOD HYGIENE ALINORM FOOD HYGIENE ALINORM

OTHER CODES OF PRACTICEOTHER CODES OF PRACTICE

HACCP : EUROPEAN HACCP : EUROPEAN COMMUNITYCOMMUNITY

GENERAL FOOD HYGIENE DIRECTIVE GENERAL FOOD HYGIENE DIRECTIVE 93/43/EEC 93/43/EEC

SOME DETAILS INCL. INDUSTRY SOME DETAILS INCL. INDUSTRY CODESCODES

OTHER DIRECTIVESOTHER DIRECTIVES

HACCP: WHOHACCP: WHO GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR

THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM TO FOOD PROCESSING AND CONTROL POINT SYSTEM TO FOOD PROCESSING AND MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1 MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1

OTHER DOCUMENTS APPLICATION OF THE HAZARD OTHER DOCUMENTS APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE IMPROVEMENT OF FOOD SAFETY (THE): WHO-IMPROVEMENT OF FOOD SAFETY (THE): WHO-SUPPORTED CASE STUDIES ON FOOD PREPARED IN SUPPORTED CASE STUDIES ON FOOD PREPARED IN HOMES , AT STREET VENDING OPERATIONS AND IN HOMES , AT STREET VENDING OPERATIONS AND IN COTTAGE INDUSTRIES WHO/FNU/FOS.93.1COTTAGE INDUSTRIES WHO/FNU/FOS.93.1

TRAINING COURSESTRAINING COURSES

HACCP: USAHACCP: USA FDA/NOAAFDA/NOAA THE REGS: FEDERAL REGISTERTHE REGS: FEDERAL REGISTER

HACCP PHASES HACCP PHASES

1. FLOW DIAGRAM1. FLOW DIAGRAM

2. HAZARD ANALYSIS2. HAZARD ANALYSIS

4. IMPLEMENT4. IMPLEMENT

3. CRITICAL CONTROL POINTS3. CRITICAL CONTROL POINTS

5. REVIEW5. REVIEW

HACCP PRINCIPLESHACCP PRINCIPLES

1. IDENTIFY THE POTENTIAL HAZARDS 1. IDENTIFY THE POTENTIAL HAZARDS FROM THFROM TH

LOGIC SEQUENCE FOR THE LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 1-3APPLICATION OF HACCP 1-3

1. ASSEMBLE HACCP TEAM1. ASSEMBLE HACCP TEAM

2. DESCRIBE PRODUCT2. DESCRIBE PRODUCT

3. IDENTIFY INTENDED USE3. IDENTIFY INTENDED USE

LOGIC SEQUENCE FOR THE LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 4-6 APPLICATION OF HACCP 4-6

4. CONSTRUCT FLOW DIAGRAM4. CONSTRUCT FLOW DIAGRAM

6. HAZARD ANALYSIS6. HAZARD ANALYSIS

5. ON SITE VERIFICATION OF FLOW DIAGRAM5. ON SITE VERIFICATION OF FLOW DIAGRAM

6. HAZARD ANALYSIS6. HAZARD ANALYSIS

LIST HAZARDS LIST HAZARDS

BIOLOGICALCHEMICAL PHYSICAL

BIOLOGICALCHEMICAL PHYSICAL

LIST PREVENTATIVE MEASURES

LIST PREVENTATIVE MEASURES

FOR EVERY STEP IN THE FLOW DIAGRAMFOR EVERY STEP IN THE FLOW DIAGRAM

DO PREVENTATIVE MEASURES EXIST?

DO PREVENTATIVE MEASURES EXIST? NO

SEE NEXT SLIDE

NOSEE NEXT SLIDE

YESGO TO

NEXT QUESTION

YESGO TO

NEXT QUESTION

CCP DECISION TREECCP DECISION TREEQUESTION 1QUESTION 1

DO PREVENTATIVE MEASURES EXIST?

DO PREVENTATIVE MEASURES EXIST?

NONOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

NONOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

CCP DECISION TREECCP DECISION TREEQUESTION 1QUESTION 1

YESMODIFY STEP PROCESS OR

PRODUCT

YESMODIFY STEP PROCESS OR

PRODUCT

NOIS CONTROL AT THIS STEP FOR SAFETY?

NOIS CONTROL AT THIS STEP FOR SAFETY?

IS STEP DESIGNED TO ELIMINATE

OR REDUCE HAZARD?

IS STEP DESIGNED TO ELIMINATE

OR REDUCE HAZARD?

CCP DECISION TREECCP DECISION TREEQUESTION 2QUESTION 2

CCP

YES

NOGO TO

NEXT QUESTION

NOGO TO

NEXT QUESTION

LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF

HACCP 8-9HACCP 8-9

8. ESTABLISH CRITICAL LIMITS8. ESTABLISH CRITICAL LIMITS

9. MONITORING SYSTEM9. MONITORING SYSTEM

FOR EACH CCPFOR EACH CCP

COULD CONTAMINATION HAZARD OCCUR OR INCREASE ?

COULD CONTAMINATION HAZARD OCCUR OR INCREASE ?

NONOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

NONOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

CCP DECISION TREECCP DECISION TREEQUESTION 3QUESTION 3

YESGO TO

NEXT QUESTION

YESGO TO

NEXT QUESTION

WILL SUBSEQUENT STEP ELIMINATE OR REDUCE

HAZARD?

WILL SUBSEQUENT STEP ELIMINATE OR REDUCE

HAZARD?

CCP DECISION TREECCP DECISION TREEQUESTION 4QUESTION 4

CCP

NO

YESNOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

YESNOT A CCP

REPEAT FOR NEXT HAZARD OR STEP

LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF

HACCP 9-12HACCP 9-12

DEVIATION DEVIATION

9. MONITORING SYSTEM9. MONITORING SYSTEM

12. RECORDS AND DOCUMENTATION12. RECORDS AND DOCUMENTATION

11. VERIFICATION11. VERIFICATION

IN CONTROLIN CONTROL10. CORRECTIVE

ACTION

10. CORRECTIVE ACTION

LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF

HACCP 9-10HACCP 9-10

9. MONITORING SYSTEM9. MONITORING SYSTEM

IN CONTROLIN CONTROL10. CORRECTIVE ACTION

10. CORRECTIVE ACTION

FOR EACH CCPFOR EACH CCP

DEVIATION DEVIATION

LOGIC SEQUENCE FOR LOGIC SEQUENCE FOR THE APPLICATION OF THE APPLICATION OF

HACCP11-12HACCP11-12

12. RECORDS AND DOCUMENTATION12. RECORDS AND DOCUMENTATION

11. VERIFICATION11. VERIFICATION

IN CONTROLIN CONTROL

REVIEWREVIEW

HACCP WORKSHEET 1HACCP WORKSHEET 1

STEP HAZARDS PREVENTATIVEMEASURES CCPs CRITICAL

LIMITS

HACCP WORKSHEET 2HACCP WORKSHEET 2

RECORDSMONITORING PROCEDURESCCPs CRITICAL

LIMITSCORRECTIVE

ACTIONS

HACCP SCOPEHACCP SCOPE

HACCP

END PRODUCTANALYSIS

GMP

ISO 9000ISO 9000QUALITYQUALITY

APPLICATION OF HACCP BY APPLICATION OF HACCP BY REGULATORY AUTHORITIESREGULATORY AUTHORITIES

ROLE OF INDUSTRYROLE OF INDUSTRY DEVELOPMENT AND APPLICATION OF HACCP DEVELOPMENT AND APPLICATION OF HACCP

SYSTEMSSYSTEMS

ROLE OF REGULATORY AUTHORITIESROLE OF REGULATORY AUTHORITIES ENSURE APPROPRIATE APPLICATIONENSURE APPROPRIATE APPLICATION FACILITATE IMPLEMENTATIONFACILITATE IMPLEMENTATION MANDATORY/VOLUNTARYMANDATORY/VOLUNTARY

ROLE OF FOOD INSPECTORSROLE OF FOOD INSPECTORS VERIFY DESIGN AND IMPLEMENTATION OF VERIFY DESIGN AND IMPLEMENTATION OF

HACCP SYSTEMSHACCP SYSTEMS

COOPERAT ION

BENEFITS OF HACCP FOR BENEFITS OF HACCP FOR REGULATORY AUTHORITIESREGULATORY AUTHORITIES

CONTROL IS FOCUSSED ON CRITICAL CONTROL IS FOCUSSED ON CRITICAL FOODS, OPERATIONS AND BUSINESSESFOODS, OPERATIONS AND BUSINESSES

HAZARDS ARE PREVENTED RATHER HAZARDS ARE PREVENTED RATHER THAN DETECTED, MINIMISING PUBLIC THAN DETECTED, MINIMISING PUBLIC HEALTH RISKSHEALTH RISKS

INSPECTION RESOURCES ARE INSPECTION RESOURCES ARE OPTIMISED AND COST EFFECTIVEOPTIMISED AND COST EFFECTIVE

POTENTIAL HAZARDS ARE CONSIDEREDPOTENTIAL HAZARDS ARE CONSIDERED

VERIFICATION OF HACCP VERIFICATION OF HACCP BY REGULATORY BY REGULATORY

AUTHORITIESAUTHORITIES

1. ASSEMBLE HACCP TEAM1. ASSEMBLE HACCP TEAM APPROPRIATE TECHNICAL INPUTAPPROPRIATE TECHNICAL INPUT

2. DESCRIBE THE PRODUCT2. DESCRIBE THE PRODUCT ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE

3. IDENTIFY INTENDED USE3. IDENTIFY INTENDED USE ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE

4. CONSTRUCT FLOW DIAGRAM4. CONSTRUCT FLOW DIAGRAM ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE

5. VERIFY FLOW DIAGRAM5. VERIFY FLOW DIAGRAM ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE

6. HAZARD ANALYSIS6. HAZARD ANALYSIS ALL REASONABLE HAZARDSALL REASONABLE HAZARDS EPIDEMIOLOGICAL INFORMATIONEPIDEMIOLOGICAL INFORMATION

7. IDENTIFY CCPs7. IDENTIFY CCPs ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE CHALLENGE CCPsCHALLENGE CCPs

8. TARGET LEVELS & TOLERANCES8. TARGET LEVELS & TOLERANCES ACCURATE & COMPREHENSIVEACCURATE & COMPREHENSIVE EFFECTIVEEFFECTIVE REGULATIONSREGULATIONS

9. MONITORING PROCEDURES9. MONITORING PROCEDURES 10.CORRECTIVE ACTIONS10.CORRECTIVE ACTIONS 11.VERIFICATION PROCEDURES11.VERIFICATION PROCEDURES 12. RECORDS 12. RECORDS

VERIFICATION OF HACCP BY REGULATORY

AUTHORITIES

7.DETERMINE THE CCPs7.DETERMINE THE CCPs APPLY HACCP DECISION TREE TO APPLY HACCP DECISION TREE TO

EACH STEPEACH STEP

UK HACCP STRATEGY

• HACCP Implementation and monitoring

• Enhanced advice, support and training for industry - catering, ethnic and SMES being priority areas

• Improved support, guidance and training for enforcers

• Education initiatives

HACCP - Implementation Levels in 2001HACCP - Implementation Levels in 2001

Percentage number of premises in each category estimated to be operating HACCPbased controls (documented and undocumented)

Restaurantsand othercaterers

Retail Manufacture Other Total (adjustedfor actual no. of

premises)

DocumentedHACCP in place

19% 16% 59% 27% 20%

Hazard analysisin place (i.e.undocumented)

51% 42% 27% 38% 45%

No. formal foodsafetymanagementsystem in place

30% 42% 14% 35% 35%

HACCP Barriers - Issues for the Agency HACCP Barriers - Issues for the Agency to Overcometo Overcome

Perceived complexity & bureaucracyPerceived complexity & bureaucracy

Lack of knowledge & adequate trainingLack of knowledge & adequate training

Lack of simple, authoritative informationLack of simple, authoritative information

Enforcement difficultiesEnforcement difficulties

Key elements ofKey elements ofHACCP strategyHACCP strategy

Sustained information campaign Sustained information campaign

Better Agency guidance & supportBetter Agency guidance & support

Maximising the role of Local AuthoritiesMaximising the role of Local Authorities

Increasing levels of food hygiene trainingIncreasing levels of food hygiene training

Prioritise action in catering & fresh meatPrioritise action in catering & fresh meat

Project manage - HACCP TeamProject manage - HACCP Team

NBNB - Consumer demand - Consumer demand

Key elements ofKey elements ofFSA HACCP strategyFSA HACCP strategy

Licensing ?Licensing ?

Funded consultancy & support ?Funded consultancy & support ?

Award schemes ?Award schemes ?

Prior approval ?Prior approval ?