Codex Alimentarius - recommended international code of practice general principles of food hygiene. HACCP Hazard analysis and critical control point ITP, 2019-05-23 Lisa-Marie Hedberg, Government Inspector Objectives • HACCP History and Benefits • Codex General Principle of Food Hygiene • General Hygiene Requirements, Prerequisites (PRP) • Preparatory stages to HACCP • HACCP Codex General Principle of Food Hygiene Code adopted in 1969, revised in 1979, 1985, and 1997 Definitions: • Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain • HACCP - a system which identifies, evaluates and controls hazards which are significant for food safety [CAC/RCP 1-1969, Rev. 3 (1997)] HACCP systems Programme of GMP Prerequisites Based on Codex General (PRP:s) Principles of Food Hygiene (documented, verified and audited) Primary Production • Manage PP • Environment • Control of contamination • Handling, storage, transport • Cleaning, maintenance, pers. hygiene • Reduction of likelihood of introducing a hazard which may adversely affect the safety of food Prerequisites (Codex) I. Design and facilities II. Control of operations (HACCP is one part of II.) III. Maintenance and sanitation IV. Personal hygiene V. Transportation VI. Product information and consumer awareness VII. Training Prerequisites Focus on “3 Ps” – Premises Product Personnel Premises • Location, construction, layout and facilities of premises • Equipment suitability – cleaning and maintenance • Measures for the prevention of cross contamination • Utility providers (water, power, temperature control, other) • Waste management • Cleaning and sanitation • Pest control • Transport hygiene Prerequisites “3 Ps” – Premises Product Personnel Premises • Location, construction, layout and facilities of premises, drainage • Equipment suitability – cleaning and maintenance • Measures for the prevention of cross contamination • Utility providers (water, power, temperature control, other) • Waste management • Cleaning and sanitation • Pest control • Transport hygiene Prerequisites “3 Ps” – Premises Product Personnel Product • Supplier control and management of purchased materials • Traceability • Labelling • Allergens Prerequisites “3 Ps” – Premises Product Personnel Personnel • Personal hygiene • Training HACCP system A system which identifies, evaluates, and controls hazards which are significant for food safety. • focus control at Critical Control Points (CCPs) (prevention instead of end-product) • can be applied throughout the food chain • guided by scientific evidence of risk to human health • applied to each specific operation separately • responsability of each individual businesses • Flixibility, sector-specific HACCP guides HACCP Hazard Identification Critical Control points Critical Limits Seven principles of Monitoring HACCP Corrective actions Verification Documentation Preparatory stages to HACCP 1.Management commitment 2.Assemble a team 3.Scope of the study 4.Description of the product and intended use 5.Description of the process flow 6.Process flow verification Preparatory stages to HACCP 1.Management commitment Preparatory stages to HACCP 1.Management commitment 2.Assemble a team Preparatory stages to HACCP 1.Management commitment 2.Assemble a team 3.Scope of the study Preparatory stages to HACCP 1.Management commitment 2.Assemble a team 3.Scope of the study 4.Description of the product and intended use Preparatory stages to HACCP 1.Management commitment 2.Assemble a team 3.Scope of the study 4.Description of the product and intended use 5.Description of the process flow Preparatory stages to HACCP 1.Management commitment 2.Assemble a team 3.Scope of the study 4.Description of the product and intended use 5.Description of the process flow 6.Process flow verification Hazard Analysis Definition (Codex): Hazard – a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect - Examples of hazards that can cause serious adverse health effect or food born outbreaks? Hazard Analysis Identify which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food. • likelihood of occurrence and severity of adverse health effect • cause/origin • (re)contamination • survival or multiplication • production or persistence in foods Determine CCPs - In what/which step in the process an identified hazard has to be controlled? - Decision trees Establish Critical Limits Limits that separate what is acceptable from not acceptable Based on... - Criteria: ie. temperature, time, moisture level, pH, aw, salt concentration, acidity, organoleptic properties (Taste, Odour, Colour, Texture) - References: regulatory standards and guidelines. - Sources: scientific literature, experimental studies, consultation with experts, experience. Establish a Monitoring System Who How What Monitoring procedures With? Where When 28 Establish Corrective Actions Planned in advance, so that they can be taken without hesitation when monitoring indicates a deviation from the critical limit - person responsible for implementation of CA - action required to correct ( CCP under control) - corrections to the products produced - etc. Establish Verification Procedures Verify that the hazard analysis and the controls are effective! - Review of the HACCP system and records - Review of deviations and product dispositions (CA taken) - Confirmation – CCP monitoring implemented (correctness of records, calibration etc.) - Sampling Establish Verification Procedures Example 1: milk pasteurization • VALIDATION: before production activities: Experimental proof that the process used will heat milk at 72°C for 15 seconds and will destroy Coxiella burnetti. Calibrated probes, microbiological tests and predictive microbiology can be used. • MONITORING: during production activities: System (time – temperature – pressure – volume throughput) which will enable the companies to see that the critical limit (72°C for 15 seconds) is attained during process. • VERIFICATION: fixed frequency per year: Microbiological tests on the final product, check of temperature of the pasteurizer with calibrated probes. Establish Documentation & Record Keeping Documentation and record keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP-based procedures are in place and being maintained. E.g.: Would the same documentation be for the cheese manufacturing in a big industrial factory and a small traditional manufacturer? Summary & Questions.