Implementation of HACCP principles in small food producing establishments, AGR 32375, Croatia, April 2009 Milorad Radakovic BVSc, Cert VPH(MH), MRCVS Veterinary Adviser Food Standards Agency Practical HACCP implementation in meat sector How to identify and solve problems
30
Embed
Implementation of HACCP principles in small food producing establishments,
Practical HACCP implementation in meat sector How to identify and solve problems. Implementation of HACCP principles in small food producing establishments, AGR 32375, Croatia, April 2009 Milorad Radakovic BVSc, Cert VPH(MH), MRCVS Veterinary Adviser Food Standards Agency. - PowerPoint PPT Presentation
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Implementation of HACCP principles in small food producing
2. Product not clearly defined e.g ready to eat or not ready to eat.
3. Bad process flow diagram e.g. not updated
4. Too simple ( incomplete) e.g. not distinguishing GHP and HACCP
5. Too complicated (not understandable), a lot of useless documents
General problems with implementation of procedures based on HACCP principles
Today • A brief introduction – FSA, Hygiene Regulations and HACCP. Some questions! Easy to identify/control realistic hazards? Does controlling mean preventing hazards, eliminating or reducing to an acceptable level? Who is responsible for HACCP? etc.
• Practical problems! – How to identify and solve problems? An example – small slaughterhouse.
FSA - Non-ministerial Government DepartmentFSA - Non-ministerial Government DepartmentWhen? Why? Who? What? How?When? Why? Who? What? How?
open - consumer firstUK’s CCA for food/feed
L ocal aut hor it yenf or cement
F S A S cot landA ber deen
F S A W alesCar d iff
F S A N or t her n I r e landB elf ast
D ar d in l icensed pr emises
H eadquar t er sL ondon
M eat H ygiene S er viceY or k and t h r oughout GB
E x per t commit t eesA CM S F , A CN F P,S A CN
T he Boar dChair man, D eput y Chair and 12 ot her memb er s
Official controller e.g.Veterinarian
Differences; economic, social, religion, language, tradition, agricultural farming, approach to official controls etc……
In common; food/feed/animal health,welfare rules and regulations
• Regulations (EC) No 852/2004 On the hygiene of the foodstuffs; (EC) No 853/2004 Specific hygiene rules for POAO; (EC) No 854/2004 Specific rules for the organisation of official controls on POAO; Directive 2002/99/EC - Animal health rules; Links with other relevant Regs, eg Zoonoses Directive, Welfare, Animal by products etc.
• Other rules Regulations (EC) 178/2002 - On General principles of food law, (EC) 882/2004 - On Official Controls to ensure compliance with Food & Feed law (EC) 2073/2005 on Microbiological criteria, (EC) 2074/2005 Implementing measures, (EC) 2076/2005 Transitional arrangements, (EC) 2075/2005 - Trichinella and Amending Regulation (EC) 1662/1663/1664/1665/1666……..
•“Buzzwords” from farm to table/fork, from production to consumption, relevant, risk based, transparent, precautionary principle, adequate, flexible, improved traceabilty…etc….
Guidance documents (some draft, some finished?)
“Guidance”, “guideline”, Oxford Dictionary “help or advice given”, “official organisation telling you how to do something” or “something that can be used to help you to make a decision or form an opinion”
•EC guidance documents On the Implementation of Hygiene Regulations, Import requirements, Official controls, HACCP principles and facilitation of the implementation of HACCP principles etc.•UK Guidance documentsIndustry Guides – Sector specific, e.g. meat, milk, treated stomach, bladders, minced meat, meat products , ABP, etc.etc. HACCP (Diary for small businesses)• Enforcers Guides and Codes of Practice Local Authority and Meat Hygiene Service (DARD in NI) HACCP
In common; law, guidance, code..
To respect basic principles of WHO, OIE, WTO, SPS agreement - not compromising food safety, animal health and possibly animal welfare;
• Clear FBO’s responsibility for production, including primary producers for the first time;• Flexible approaches to production and enforcement that are less prescriptive taking into consideration small/traditional business using precautionary principle
Be reasonable !!!
“ The reasonable man adapts himself
to suit the world, while the unreasonable
man seeks to adjust the world to suit him.
Therefore all progress depends on the unreasonable man.”
George Bernard Shaw
Man and Superman
Are you competent to perform required task?
Competent person?
One with adequate and appropriate skills and knowledge to perform required tasks effectively
This room is full of competent people in food production, legislative procedures, enforcement. Combined “competency level” (skills and knowledge) is frightening - hundreds years of experience etc….
You are here - moving from general introduction to HACCP
Developing/implementing HACCP?
Depends on many factors (size, product etc, however general requirements are: • a will and knowledge - theoretical, practical, operational, managerialthen simply• Define the scope of HACCP plan ( from the beginning till the end of process, including description and intended use of product)• Produce a process flow diagram and • Apply logical step by step approach
HACCP in ‘defined’ meat sector? The objectives are the sameThe objectives are the same
Which are realistic? Consequences for public health?
Hazards in cattlemay be in /on live cattle, or in/on meat
• Chemical (some examples)Residues of antimicrobials, antıectoparasıtıcs, pesticides (DDT, dieldrin), haevy metals (lead, mercury…),other environmental chemicals (dioxins), hormones or hormone like substances, mycotoxins etc…• Physical Foreign bodies (bone , glass, metal , plastic)
All potential, but which are significant?
How might we know about hazards in cattle?
It is not easy – not visible unless symptoms observed • Epidemiological reports etc.
How our mind works?• We know• We do not know• We suspect
Please suggest 2 significant Please suggest 2 significant hazards in cattle?hazards in cattle?
Problems Why is that a problem? Who can solve it? How?
CCPs either not present at all
Is there any that is critical in/sh? A philosophical question!!!
However, they must be controlled
i.e. reduce to an acceptable level rule applies
Too many CCPs
FBOs are putting more CCPs just to satisfy customers and CA, but in reality uncontrollable.
Wrong advice
2. Identifying the critical control CCPs points at the step or steps at which control is essential to prevent, eliminate or reduce to an acceptable level.
At which points At which points more control more control could/should be could/should be applied?applied?
Choose 3 most Choose 3 most important?important?
Problems Why is that a problem? Who can solve it? How?
Not distinguished
Acceptable/unacceptable
Not clear
No need to be numerical –
can be visual
Not clear with the terminology
“ Acceptable & Unacceptable”
“ Visual & Numerical”
Hygiene controls set as Critical limits
There is a difference - GHP from critical limits.
3. Establishing critical limits at critical control points which separate acceptability from unacceptability for the PERA of identified hazards;
Problems Why is that a problem? Who can solve it? How?
Monitoring procedures not performed
Ignorance, lack of knowledge
If HACCP plan too complicated then it is impossible to monitor it
Too much meaningless monitoring
Monitoring everything – mixing with QC.
If there are a few CCP – it should not be a problem
4. Establishing and implementing effective monitoring procedures at critical control points;
Problems Why is that a problem? Who can solve it? How?
Corrective actions not recorded
Because there is no adequate monitoring.
Afraid to put down mistakes, errors etc..
Acknowledgment that mistakes do occur ( human nature) e.g. spill the guts on line etc.
5. Establishing corrective actions when monitoring indicates that a critical control point is not under control
Problems Why is that a problem? Who can solve it? How?
Difference between
Validation
Verification
Review
and
Either not done or not documented
Lack of understanding of this terminology
Microbiological testing is a part of verification
procedures
6. Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are
working effectively;
Problems Why is that a problem? Who can solve it? How? e
Either
Very few incomprehensive records or
Many meaningless records
Lack of knowledge.
Objective is to have understandable documents and records,
Why not to use a SIMPLE DIARY?
Exception reporting is OK.
7. Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs(a) to (f)
OV’s role under Hygiene Regs
• Inspection tasks – to detect abnormalities (visible and not visible) that are relevant to public health, animal health and animal welfare, links with HACCP?, LIMITATIONS?LIMITATIONS?
• Auditing tasks (GHP and HACCP procedures) – to verify that FBOs apply procedures continuously and properly. LIMITATIONS?LIMITATIONS?