Good Hygiene Practices along the coffee chain Module

Good Hygiene Practices along the coffee chain Module 4. 2 Codex Guidelines for the Application of HACCP

Objective and contents § Objective § To introduce the HACCP system and its definitions and terminology § Contents § The seven HACCP principles § Explanation of logical steps in applying HACCP § Training and partnership 2 Module 4. 2 – Codex Guidelines for the Application of HACCP

Introducing the Codex guidelines § HACCP has gained widespread international acceptance as an important tool for improving food safety management § Codex guidelines on the application of HACCP adopted in 1993 – revisions adopted in 1995, 1997 and 2003 3 Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP guidelines § Outline the internationally agreed seven principles underlying HACCP § Establish HACCP terminology and definitions § Identify logical sequence of tasks that may be followed in applying HACCP principles 4 Module 4. 2 – Codex Guidelines for the Application of HACCP

Prerequisites to HACCP § Food businesses must have programmes consistent with the Codex General Principles of Food Hygiene in place before considering application of HACCP § Prerequisite programmes must § Include training § Be fully operational § Be verified 5 Module 4. 2 – Codex Guidelines for the Application of HACCP

Why prerequisite programmes? § The purpose of HACCP is to allow businesses to focus control at critical points § Without well functioning prerequisite programmes we risk either § Identifying so many critical points that we cannot focus our efforts and resources § Not taking sufficient account of hazards that should have been controlled by our GHPs. . but are not 6 Module 4. 2 – Codex Guidelines for the Application of HACCP

Specificity of HACCP § Application of HACCP principles is the responsibility of each individual business for each of its operations § Generic HACCP models or codes of hygiene practice can provide guidance but for any specific application critical control points need to be rigorously determined 7 Module 4. 2 – Codex Guidelines for the Application of HACCP

Specificity of HACCP § HACCP plans are likely to vary among enterprises making the same product because of differences in § § § 8 Ingredient source Formulation Processing equipment and methods Storage conditions Experience, knowledge and attitudes of personnel Module 4. 2 – Codex Guidelines for the Application of HACCP

Flexibility of HACCP § HACCP systems must be appropriate to the business under consideration § Nature and size of operation § Human and financial resources § Infrastructure etc. § All seven principles must be applied in any HACCP-based system 9 Module 4. 2 – Codex Guidelines for the Application of HACCP

Appropriate measures Problems must be defined and solutions found according to the context 10 Module 4. 2 – Codex Guidelines for the Application of HACCP

Constraints facing small businesses § Often do not have the resources or expertise on-site to develop and implement an effective HACCP plan § Availability of expert advice from other sources is important § Advice must be specific to products and processes under consideration 11 Module 4. 2 – Codex Guidelines for the Application of HACCP

Seven HACCP principles 1. 2. 3. 4. Conduct hazard analysis Determine critical control points (CCP) Establish critical limits Establish system to monitor control of CCP 5. Establish corrective action 6. Establish verification procedures 7. Establish documentation 12 Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 1 Conduct hazard analysis Hazard A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect Hazard analysis The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant to food safety and therefore should be addressed in the HACCP plan 13 Module 4. 2 – Codex Guidelines for the Application of HACCP

Tasks required to apply HACCP principle 1 Assemble HACCP team Describe product Identify intended use Construct flow diagram § Ensure availability of all required expertise multidisciplinary team § Scope of HACCP plan decided On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis 14 Module 4. 2 – Codex Guidelines for the Application of HACCP

Tasks required to apply HACCP principle 1 Assemble HACCP team Describe product Identify intended use Construct flow diagram On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis 15 § A full description of the product should be prepared § All relevant safety information should be reported including: composition, physical/ chemical characteristics, packaging, storage conditions, etc. Module 4. 2 – Codex Guidelines for the Application of HACCP

Tasks required to apply HACCP principle 1 Assemble HACCP team Describe product Identify intended use Construct flow diagram § Specify expected use of the product § Where appropriate consider vulnerable groups of the population On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis 16 Module 4. 2 – Codex Guidelines for the Application of HACCP

Tasks required to apply HACCP principle 1 Assemble HACCP team Describe product Identify intended use Construct flow diagram On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis 17 § Flow diagram for process should be constructed by HACCP team § The flow diagram should cover all steps in the operation § HACCP team should confirm the processing operation against the flow chart Module 4. 2 – Codex Guidelines for the Application of HACCP

Tasks required to apply HACCP principle 1 Assemble HACCP team Describe product Identify intended use Construct flow diagram On-site confirmation of flow diagram List all potential hazards, conduct hazard analysis 18 § HACCP team to list all hazards reasonably expected to occur at each step in the food chain § Assess hazards to determine which should be included in HACCP plan § Consider what control measures could be applied for each hazard Module 4. 2 – Codex Guidelines for the Application of HACCP

Conducting hazard analysis Control measure Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level More than one control measure may be required to control a specific hazard and more than one hazard may be controlled by a specified control measure 19 Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 2 Determine critical control points (CCP) Critical control point A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level Step A point, procedure, operation or stage in the food chain, including raw materials, from primary production to final consumption 20 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 2 List all potential hazards, conduct hazard analysis Determine critical control points Establish critical limits 21 § Determination of CCPs can be facilitated by application of decision tree § There may be more than one CCP at which control is applied to address the same hazard Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 3 Establish critical limits Critical limit A criterion that separates acceptability from unacceptability Maximum load: Maximum speed: 1 tonne 15 km/h If you exceed the critical limit. . . The bridge will break 22 Module 4. 2 – Codex Guidelines for the Application of HACCP

Critical limits Establish critical limits Critical limit A criterion that separates acceptability from unacceptability 23 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 3 Determine critical control points Establish critical limits for each CCP Establish a monitoring system 24 § Critical limits must be specified and validated for each CCP § More than one CL may be elaborated at a particular step § Criteria commonly used include Aw, time, p. H, temperature, etc. § Critical limits are not necessarily numerical Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 4 Establish system to monitor control of the CCP Control The state wherein correct procedures are being followed and criteria are being met Monitor The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control 25 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 4 Establish critical limits for each CCP Establish a monitoring system Establish corrective actions 26 § Monitoring data should be evaluated by designated person with knowledge and authority to take action § Frequency of monitoring must be sufficient to ensure effective control Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control Corrective action Any action to be taken when the results of monitoring at the CCP indicate a loss of control 27 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 5 Establish a monitoring system Establish corrective actions Establish verification procedures 28 § Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur § Actions must ensure that the CCP has been brought under control § Deviation and product disposition procedures must be documented Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 6 Establish procedures for verification to confirm that the HACCP system is working effectively Verification The application of methods, procedures tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan 29 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 6 Establish corrective actions Establish verification procedures Establish documentation systems 30 § Establish procedures, including random sampling and analysis to determine if the HACCP system is working correctly § Validation should include actions to confirm the efficacy of all elements in the HACCP plan Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application 31 Module 4. 2 – Codex Guidelines for the Application of HACCP

Applying HACCP principle 7 Establish verification procedures Establish documentation and record keeping systems § Documentation and record keeping should be appropriate to the size and nature of the operation § Documentation includes § Hazard analysis; CCP and CL determination § Records of § CCP monitoring; Deviations and corrective actions 32 Module 4. 2 – Codex Guidelines for the Application of HACCP

HACCP training § Training in HACCP principles and their application is required by § Personnel in industry § Government § Academia § Joint training among different stakeholder groups could facilitate dialogue and collaboration 33 Module 4. 2 – Codex Guidelines for the Application of HACCP

Industry HACCP plans § Working instructions and procedures should be developed for operating personnel § Specific training for personnel can be developed to support the HACCP plan according to their defined tasks 34 Module 4. 2 – Codex Guidelines for the Application of HACCP

Conclusions § The HACCP system presents a logical and systematic framework for enhancing food safety management § HACCP-based systems must apply all 7 principles § HACCP is product and process specific § Government and industry organizations have an important role to play in supporting SLBDs to apply HACCP-based systems 35 Module 4. 2 – Codex Guidelines for the Application of HACCP