WHO FOOD COURSE SAFE FOOD PRODUCTION HACCP and

WHO FOOD COURSE SAFE FOOD PRODUCTION: HACCP and food regulators

HACCP § Hazard Analysis and Critical Control Points

TRADITIONAL METHODS FOR FOOD SAFETY § CONTROL IS REACTIVE § EXPERT INTERPRETATION § SLOW § COST § REMOTE § LIMITED NUMBERS § POTENTIAL HAZARDS MISSED § TECHNICAL PERSONNEL ONLY § SAMPLE SELECTION

ADVANTAGES OF HACCP § CONTROL IS PROACTIVE § MONITORING IS EASY § § § § TIME/TEMPERATURE/APPEARANCE FAST CHEAP ON SITE UNLIMITED NUMBERS POTENTIAL HAZARDS CONSIDERED ALL PERSONNEL FOCUSES RESOURCES

MICROBIOLOGICAL END PRODUCT ANALYSIS § ONE SAMPLE FROM A BATCH § MICROORGANISMS ARE NOT UNIFORMLY DISTRIBUTED IN FOODS § FEW MICROBIOLOGICAL TESTS ARE 100% RELIABLE

SAMPLING PROBABILITY § STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF 100 UNITS WHEN SOME ARE CONTAMINATED WITH SALMONELLA AND THE PRESENCE OF SALMONELLA IN ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE TEST METHOD IS TOTALLY RELIABLE NUMBER OF UNITS SAMPLED NUMBER OF CONTAMINATED UNITS 3% 10% 5% 2 6 10 18 20 49 67 89 40 78 92 99

HACCP : INTERNATIONAL INITIATIVES § WTO/SPS URUGUAY ROUND § CODEX ALIMENTARIUS COMMISSION § EUROPEAN COMMUNITY § WHO § FAO § USA

HACCP: CODEX ALIMENTARIUS COMMITTEE § GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM (ALINORM 93/13 A MARCH 1993) § CODEX GENERAL PRINCIPLES OF FOOD HYGIENE ALINORM § OTHER CODES OF PRACTICE

HACCP : EUROPEAN COMMUNITY § GENERAL FOOD HYGIENE DIRECTIVE 93/43/EEC § SOME DETAILS INCL. INDUSTRY CODES § OTHER DIRECTIVES

HACCP: WHO § GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM TO FOOD PROCESSING AND MANUFACTURING GENEVA 1993 WHO/FNU/FOS. 93. 1 § OTHER DOCUMENTS APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE IMPROVEMENT OF FOOD SAFETY (THE): WHOSUPPORTED CASE STUDIES ON FOOD PREPARED IN HOMES , AT STREET VENDING OPERATIONS AND IN COTTAGE INDUSTRIES WHO/FNU/FOS. 93. 1 § TRAINING COURSES

HACCP: USA § FDA/NOAA § THE REGS: FEDERAL REGISTER

HACCP PHASES 1. FLOW DIAGRAM 2. HAZARD ANALYSIS 3. CRITICAL CONTROL POINTS 4. IMPLEMENT 5. REVIEW

HACCP PRINCIPLES 1. IDENTIFY THE POTENTIAL HAZARDS FROM TH

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 1 -3 1. ASSEMBLE HACCP TEAM 2. DESCRIBE PRODUCT 3. IDENTIFY INTENDED USE

LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 4 -6 4. CONSTRUCT FLOW DIAGRAM 5. ON SITE VERIFICATION OF FLOW DIAGRAM 6. HAZARD ANALYSIS

6. HAZARD ANALYSIS FOR EVERY STEP IN THE FLOW DIAGRAM LIST HAZARDS BIOLOGICAL CHEMICAL PHYSICAL LIST PREVENTATIVE MEASURES

CCP DECISION TREE QUESTION 1 DO PREVENTATIVE MEASURES EXIST? YES GO TO NEXT QUESTION NO SEE NEXT SLIDE

CCP DECISION TREE QUESTION 1 DO PREVENTATIVE MEASURES EXIST? YES MODIFY STEP PROCESS OR PRODUCT NO IS CONTROL AT THIS STEP FOR SAFETY? NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP

CCP DECISION TREE QUESTION 2 YES IS STEP DESIGNED TO ELIMINATE OR REDUCE HAZARD? NO GO TO NEXT QUESTION CCP

THE APPLICATION OF HACCP 8 -9 FOR EACH CCP 8. ESTABLISH CRITICAL LIMITS 9. MONITORING SYSTEM

CCP DECISION TREE QUESTION 3 COULD CONTAMINATION HAZARD OCCUR OR INCREASE ? YES GO TO NEXT QUESTION NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP

CCP DECISION TREE QUESTION 4 NO WILL SUBSEQUENT STEP ELIMINATE OR REDUCE HAZARD? YES NOT A CCP REPEAT FOR NEXT HAZARD OR STEP CCP

THE APPLICATION OF HACCP 9 -12 9. MONITORING SYSTEM DEVIATION 10. CORRECTIVE ACTION IN CONTROL 11. VERIFICATION 12. RECORDS AND DOCUMENTATION

THE APPLICATION OF HACCP 9 -10 FOR EACH CCP 9. MONITORING SYSTEM DEVIATION 10. CORRECTIVE ACTION IN CONTROL

THE APPLICATION OF HACCP 11 -12 IN CONTROL 11. VERIFICATION 12. RECORDS AND DOCUMENTATION REVIEW

HACCP WORKSHEET 1 STEP HAZARDS PREVENTATIVE MEASURES CCPs CRITICAL LIMITS

HACCP WORKSHEET 2 CCPs CRITICAL LIMITS MONITORING PROCEDURES CORRECTIVE ACTIONS RECORDS

HACCP SCOPE ISO 9000 HACCP END PRODUCT ANALYSIS GMP QUALITY

APPLICATION OF HACCP BY REGULATORY AUTHORITIES § ROLE OF INDUSTRY C § DEVELOPMENT AND APPLICATION OFO O HACCP SYSTEMS P E R A § ENSURE APPROPRIATE APPLICATIONT I § FACILITATE IMPLEMENTATION O N § ROLE OF REGULATORY AUTHORITIES § MANDATORY/VOLUNTARY § ROLE OF FOOD INSPECTORS § VERIFY DESIGN AND IMPLEMENTATION OF HACCP SYSTEMS

BENEFITS OF HACCP FOR REGULATORY AUTHORITIES § CONTROL IS FOCUSSED ON CRITICAL FOODS, OPERATIONS AND BUSINESSES § HAZARDS ARE PREVENTED RATHER THAN DETECTED, MINIMISING PUBLIC HEALTH RISKS § INSPECTION RESOURCES ARE OPTIMISED AND COST EFFECTIVE § POTENTIAL HAZARDS ARE CONSIDERED

BY REGULATORY AUTHORITIES § 1. ASSEMBLE HACCP TEAM § § § APPROPRIATE TECHNICAL INPUT 2. DESCRIBE THE PRODUCT § ACCURATE & COMPREHENSIVE 3. IDENTIFY INTENDED USE § ACCURATE & COMPREHENSIVE 4. CONSTRUCT FLOW DIAGRAM § ACCURATE & COMPREHENSIVE 5. VERIFY FLOW DIAGRAM § ACCURATE & COMPREHENSIVE 6. HAZARD ANALYSIS § ALL REASONABLE HAZARDS § EPIDEMIOLOGICAL INFORMATION

VERIFICATION OF HACCP BY REGULATORY AUTHORITIES § 7. IDENTIFY CCPs § § § ACCURATE & COMPREHENSIVE § CHALLENGE CCPs 8. TARGET LEVELS & TOLERANCES § ACCURATE & COMPREHENSIVE § EFFECTIVE § REGULATIONS 9. MONITORING PROCEDURES 10. CORRECTIVE ACTIONS 11. VERIFICATION PROCEDURES 12. RECORDS

7. DETERMINE THE CCPs § APPLY HACCP DECISION TREE TO EACH 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 2001

HACCP Barriers - Issues for the Agency to Overcome § Perceived complexity & bureaucracy § Lack of knowledge & adequate training § Lack of simple, authoritative information § Enforcement difficulties

Key elements of HACCP strategy § § § Sustained information campaign Better Agency guidance & support Maximising the role of Local Authorities Increasing levels of food hygiene training Prioritise action in catering & fresh meat Project manage - HACCP Team NB - Consumer demand

Key elements of FSA HACCP strategy § Licensing ? § Funded consultancy & support ? § Award schemes ? § Prior approval ?