HACCPHACCPIntroduction, Concept and Introduction, Concept and PrinciplesPrinciples

B.K. Kolita Kamal Jinadasa,Research officer,

Post Harvest Technology Division,NARA- Colombo-15.

Sri Lanka.

OverviewWhat is HACCPHistory, introduction of HACCPBrief principles of HACCP

HACCP (Hazard Analysis and Critical

Control Point)

HACCP is a system which identifies, evaluate, and control hazards which

are significant for food safety.(CAC, 2001)

-food safety management system

-scientifically based

- Systematic approach

- Identify and control hazards to ensure food safety

- focus on prevention

- dynamic system

- can be applied throughout food production chain-

“farm to fork”

Brief history of HACCP1960s’(late)

developed jointly by the Pillsbury Co., US Army Laboratories at Natick, USAF Space Lab Project and NASAproduction of safe foods for US manned space programbased on the engineering system, Failure, Mode and Effect Analysis (FMEA)

1971HACCP concept presented to the US public for the first time at the National Conference on Food Protection

History of HACCP

1973- FDA mandated HACCP-based regulations for low-

acid canned foods

1980- HACCP adopted by WHO as part of Codex

Alimentarius

1985 - US National Academy of Sciences (NAS)

recommended that HACCP be adopted by all regulatory agencies and that it be mandatory for all food processors as it was the most effective and efficient means of assuring food safety.

History of HACCP

1989-1992US National Advisory Committee on microbiological criteria for foods (NACMCF) developed and standardizes the HACCP system with its seven principles.

1991EU (former EEC) legislated the use of HACCP-based “own-checks” system for fish and fishery products FDA/NMFS Voluntary Seafood Inspection Program based on HACCP initiated

History of HACCP

1993Codex Guidelines for the Application of the HACCP System were issued and adopted

1995With the establishment of WTO and the SPS and TBT Agreements, HACCP became the international reference system for food safety as it has been adopted by Codex

1997New US Seafood HACCP Regulation effective from 18 Dec 97.

Why we need HACCP • Export market

• Importing country requirement

• Consumer expectation• New & emerging seafood hazards.

Food safety view• Emerging number of pathogens

• 1973: Rotavirus• 1977: Campylobacter• 1980s: E Coli O157

• Increasing concern of chemical contamination of food• Aquaculture drugs, chemical fraud (illegal

additives in food), seafood toxin.

• Growing size of food industry• Growing population, globalization, increase import

more work for government

• Consumption of raw, ready to eat or minimally processed seafood• Sushi, sashimi, cold smoked fish• Higher exposed risk to pathogens (Listeria in smoked

salmon, Hepatitis A & E in raw oyster)

• Growing trend in international trade of worldwide equivalence of food safety products.

• Inadequacy of end-product testing to fully protect consumers.

Consumer Trends

Source of information about the industry

Benefits of implementing HACCPFocus on identifying and preventing hazard from contaminating foodPlace responsibilities to ensure food safety appropriately on food manufacturerAid inspection by regular authorityReduce barrier in international tradePromote international trade by increasing confidence in food safety

Prerequisite programmes• Commitment

• Who?• Top management- plant owner, directors,

CEO, etc.

• Plant personnel- all levels

• HACCP must be a team effort.

Traditional food safety management system

GMP

Hygiene/sanitation control (GHP/SSOP)

Inspection of finished product (End product testing)

HACCP based food safety management system

GMP

GHP/SSOP

HACCP

End product testing

Food safety management: Conventional vs HACCP basedConventional

GMPHygiene/ sanitation control (SSOP)Inspection of finished products

HACCP basedGMPHygiene/ sanitation control (SSOP)HACCP

Conventional method:-A lot of samples needed to ensure safety-Maybe too late to act should damage is found-Case study

Hazard analysisIdentification of hazards that may occur in the processing steps

Hazard identificationHazard evaluation

Determine CCPSteps of which control can be applied and is essential to prevent/ eliminate hazards/ reduce it to acceptable level

Microbiological PhysicalChemical

Establish critical limitsMax/ min value to which a biological, chemical or physical parameter must be controlled to eliminate or reduce hazards to safety level

Establish monitoring system for each CCPTime-temperature control, raw material source, etc

Establish Corrective action

Establish verification proceduresActivities that determine the validity of HACCP and the system is operating according to the plan

Establish record keeping and documentationNO Record = NO HACCP

5. Verification of process flow diagram

1. Assemble HACCP Team

2. Describe product

3. Identify intended use

4. Construct flow diagram

Next 7 steps are the 7 HACCP Principles in sequence

First 5 preparatory steps:

Logic sequence for application of HACCP

12 Steps/TasksPreliminary

steps

1. Conduct Hazard Analysis and Identify Control Measures

2. Determine Critical Control Points (CCPs)

3. Establish Critical Limits for each CCP

4. Establish Monitoring System for each CCP

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Record Keeping and Documentation

Seven principles of HACCP

HACCP SYSTEMHACCP SYSTEM

HACCP PLAN(S)HACCP PLAN(S)

HACCP PRINCIPLESHACCP PRINCIPLES

HACCP Plans :

Product specific

Process specific

Every plant must develop its own HACCP Plan(s)

Generic HACCP Plans - to serve only as guides or references

THANK YOU!!!THANK YOU!!!