Good Hygiene Practices along the coffee chain Module

Good Hygiene Practices along the coffee chain Module 4. 1 History and Background to the HACCP System

Objective and contents § Objective § To explain the origins and development of the HACCP system and its current significance § Contents § Origins of HACCP § Advantages of the HACCP approach § Applicability of HACCP § World trade and HACCP / the coffee sector 2 Module 4. 1 – History and Background to the HACCP System

Introducing HACCP § Key messages § HACCP is a response to the need to be more confident about food safety § You must have well established GMP programmes before applying HACCP § HACCP improves international acceptability 3 Module 4. 1 – History and Background to the HACCP System

What is HACCP? § A system of food safety management that is § Science-based and systematic § Preventative § Applicable throughout the food chain 4 Module 4. 1 – History and Background to the HACCP System

Main HACCP milestones § A total systems approach to quality management in manufacturing was developed in the 1950 s § ‘Zero-defects’ programme pioneered in 1960 s by Pillsbury, NASA and US army introducing HACCP concept § HACCP concept publicly presented at conference on food protection in 1971 5 Module 4. 1 – History and Background to the HACCP System

Main HACCP milestones § HACCP principles used by USFDA in the promulgation of LACF regulations in 1974 § HACCP approach adopted by major food companies in 1980 s § The US National Academy of Science recommended in 1985 that the HACCP approach be adopted by food establishments 6 Module 4. 1 – History and Background to the HACCP System

Main HACCP milestones – international arena § International organizations such as ICMSF recommend broad application of HACCP for food safety § Guidelines for the application of HACCP adopted by the 20 th session of Codex in 1993 § Guidelines for the application of HACCP are included in the revised Code of International Practice - General Principles of Food Hygiene in 1997 § HACCP is firmly established and incorporated in food safety legislation in many countries including EU members and USA 7 Module 4. 1 – History and Background to the HACCP System

HACCP – where are we now? § Revised guidelines for the application of HACCP adopted by Codex 2003 § Introductory section incorporates discussion on obstacles faced by SLDBs § FAO/WHO is working on the elaboration of a document providing practical guidance on the application of HACCP in SLDBs § ISO TC-34 working on the elaboration of food safety management system incorporating HACCP 8 Module 4. 1 – History and Background to the HACCP System

Advantages of HACCP § Enhances food safety management § Reduces reliance on end-product inspection and testing § HACCP can be applied throughout the food chain § Allows more efficient and effective use of resources § Facilitates prompt response to problems 9 Module 4. 1 – History and Background to the HACCP System

Advantages of HACCP § Enhances responsibility and degree of control at the food industry level § Involves greater participation by food handlers in ensuring food safety § Compatible with quality management programmes § Can aid inspection by regulatory authorities § Increases confidence of international buyers 10 Module 4. 1 – History and Background to the HACCP System

Application of HACCP systems Programme of GMP Based on Codex General Principles of Food Hygiene (documented, verified and audited) 11 Module 4. 1 – History and Background to the HACCP System Before a food enterprise can apply HACCP, they must have programme of GMP in place fully consistent with GHP

Application of HACCP § Requires full commitment and involvement of management and workforce § Requires a multidisciplinary approach including all expertise relevant to any given situation 12 Module 4. 1 – History and Background to the HACCP System

Coffee trade § Approximately 75% of green coffee produced in the world was exported in 2001 (FAOSTAT) § Trends in regulation of international food trade are therefore particularly important to the coffee sector 13 Module 4. 1 – History and Background to the HACCP System

Management of safety in the coffee chain § HACCP-based systems have so far not been applied by enterprises handling and producing green coffee § Many handlers and processors of green coffee do not have quality and safety management systems in place that are consistent with the Codex principles of food hygiene 14 Module 4. 1 – History and Background to the HACCP System

Obstacles to applying HACCP in the coffee chain § Little experience with HACCP within the coffee sector § There are gaps in data that may be relevant to the development of sound HACCP models § Many coffee operations are of small size with very limited resources 15 Module 4. 1 – History and Background to the HACCP System

HACCP training for the coffee sector What do we want to achieve? § Improved understanding of HACCP among those involved in the coffee sector § Enhanced ability of key actors in producing countries to contribute to the development of a risk-based code of practice for the production of green coffee and, if appropriate, HACCP-based models § Creation of core HACCP expertise within the coffeeproducing countries that can support the industry in implementing sound food safety programmes § Improved risk-based approach to safety management and control along the coffee chain 16 Module 4. 1 – History and Background to the HACCP System

Conclusions § HACCP is a powerful tool in food safety management § Coffee enterprises that do not operate according to GHP cannot consider applying HACCP-based systems § The global project promoted the generation of data to support development of HACCP models § The application of HACCP-based hygiene system to the coffee chain could enhance confidence of the international community 17 Module 4. 1 – History and Background to the HACCP System