HACCP Team Training

A GENERAL INTRODUCTION TO THE PRINCIPLES AND GUIDELINES FOR IMPLEMENTING A HACCP BASED FOOD SAFETY PROGRAM .

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HACCP

Hazard

◦ Any potential risk to the safety of food to be consumed and/or sold.

◦ Main risks fall into three categories

◦ Physical

◦ Chemical

◦ Microbiological

Analysis

◦ Assessment of the likelihood and severity of all potential risk

Critical Control Point

◦ Focus food safety management at the highest risks

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Background to HACCP

How can we determine that a food is safe to eat?

Test it for potential risks

◦ Time consuming (food has decomposed before test results have been finalized)

◦ Expensive (Too many hazards to test for

◦ Not practical (most of the food has been used for the testing)

Use a taste tester

◦ Not practical (most of the food has to be tested)

Eat it ourselves

◦ Not practical or safe

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HACCP as a Solution

The concept of HACCP was developed as a tool for NASA to ensure food safety for astronauts.

It is a standardized, scientific and systematic method to assess all potential food safety risks and put in place monitoring and control for identified high risks, with the aim to remove or minimisethese risks.

HACCP is now recognised as the global standard for food safety

The Codex Alimentarius is generally regarded as the best method to use.

The Codex Alimentarius Commission is a body founded by the Food and Agriculture Organisation(FAO) of the UN and the World Health Organisation (WHO). It is recognized by the World Trade Organisation as an international trade reference point.

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HACCP Principles

Codex Alimentarius sets out 7 principles and 12 steps for establishing a HACCP based program to identify potential risks and to control/prevent these food safety risks.

It involves documented detail of the people and processes involved in the food production process.

It requires an analysis of potential food safety hazards and the risks associated.

It includes detailed monitoring and recording of the control of the risks.

It identifies what will be done when a risk becomes out of control.

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Preliminary Steps

Before implementing the HACCP Plan a number of preliminary or prerequisite procedures need to be established and implemented.

These may include:◦ Documented Procedures

◦ Good Manufacturing Practices

◦ Staff Training

◦ Cleaning & Hygiene

◦ Pest Control

◦ Approved Suppliers

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The 7 Principles

1. Conduct a hazard analysis

2. Determine the Critical Control Points (CCP)

3. Establish critical limits for each CCP

4. Establish the monitoring of each CCP

5. Establish corrective actions for each CCP

6. Establish verification of the HACCP Plan

7. Establish documentation and records

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The 12 Steps of HACCP

1. Assemble and train the HACCP Team

2. Describe the product

3. Identify its intended use

4. Construct a process flow diagram

5. Verify the flow diagram

6. Apply the 7 Principles of HACCP (Steps 6-12)

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Step 1 -Assemble the HACCP team

The HACCP Team should consist of people who have the following skills:◦ A knowledge of HACCP

◦ This person will also act as the Team Leader

◦ A knowledge of the process and disciplines

◦ A knowledge of the product and its intended use

◦ A member of senior management◦ To show the commitment of senior management to the HACCP Plan

The HACCP must be trained in the 7 Principles and 12 Steps.

The HACCP Team meetings must be recorded.

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The Product

Step 2 Describe the product◦ Product name, ingredients, how it is processed, shelf life, storage and handling, packaging, labelling and

any particular characteristics

Step 3 Identify its intended use◦ Identify the consumer

◦ Are there high risk consumers (children, elderly, infirmed)

◦ How will product be used by consumer?◦ Consumed as is, re-heated or further processed

◦ Instructions for correct use

This will provide the HACCP team with correct information to identify the hazards.

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Process Flow Diagram

Step 4 Construct a flow diagram◦ Determine the scope of the process flow

◦ Where does the company take control of raw materials?

◦ Where does the company hand-over control to the consumer?

◦ Draft a flow diagram or chart that shows each step of the process

Step 5 Verify the flow diagram◦ On site walk through of the flow chart to verify that the chart does actually represent the true process

◦ “Walking the line” ensures that all information, processes and controls have been accounted for.

◦ The verified flow diagram must be documented

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Step 6 - Conduct Hazard Analysis

Using the verified flow diagram assess the potential food safety hazards and risks at each step

At each step identify the following hazards◦ Physical

◦ Chemical

◦ Microbiological

Determine the risk associated with each of the identified hazards◦ Likelihood

◦ Severity

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Step 6 – Identify Hazards

Hazards are anything that could make a food unsafe for consumption and are generally categorized as:

◦ Physical◦ Sticks, stones, metal, glass, etc.

◦ Chemical◦ Naturally occurring toxins – allergens, tannins, anti-nutrients (gossypol, glucosinulates)

◦ Naturally produced toxins - mycotoxins

◦ Man-made toxins

◦ Insecticides and other agricultural chemicals, Detergents and sanitisers, Fuels and lubricants

◦ Microbiological◦ Bacterial - Salmonella, Listeria, E.coli, etc.

◦ Moulds and fungi.

◦ Pathogens, viruses, parasites.

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Step 6 – Assess the Risk

The risk assessment rates the identified hazards according to the severity and likelihood of the hazard occurring.

Severity◦ If the hazard did occur what would be the severity or the outcome?

◦ Fatal, illness, harm, discomfort or no effect

Likelihood◦ What is the likelihood, probability or frequency of the hazard actually occurring

◦ All the time, once a month, once a year, never

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Step 6 – Analysis Matrix

SEVERITY SCORE

Negligible feed safety

risk

1

Minor feed safety risk 2

Major feed safety risk 3

Critical feed safety risk 4

PROBABLE FREQUENCY SCORE

Remotely possible 1

Known to have occurred

in the past

2

Strong possibility of

occurring

3

Has occurred previously 4

Hazard is present all the

time

5

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Step 7 – Determine CCPS

The HACCP Team determines which hazards are critical and it is these that move onto Step 7.

Critical Control Points◦ A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which

control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

◦ It must be the last point of control for the identified hazard to be controlled.

◦ In the following slide the hazards identified as Red and Orange would be CCPs that must be monitored and controlled.

◦ Those identified as Yellow would require monitoring as the minimum level of control.

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Step 7 – Analysis Outcome (CCPs)

FREQUENCY SEVERITY

4 3 2 1

5 20 15 10 5

4 16 12 8 4

3 12 9 6 3

2 8 6 4 2

1 4 3 2 1

SCORE FEED SAFETY RISK

(Level of risk)

1-4 Minimal

5-10 Minor

11-15 Major

16-20 Critical

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Step 8 – Critical Limits

Establish critical limits for each critical control point that has been identified.

A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Some critical limits can be regulated by Government

Typical critical limits may include:◦ Temperature, time, pH, moisture, water activity, allowable level of contamination

Critical limits are generally referred to as:◦ Upper or maximum level (UCL)

◦ Lower or minimum level (LCL)

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Step 9 - Monitoring

Establish critical control point monitoring requirements

Monitoring activities are necessary to ensure that the process is under control at each critical control point. Codex Alimentarius requires that each monitoring procedure and its frequency be listed in the HACCP plan.

Monitoring method should be rapid so as to allow operators to make a quick decision as to whether the limit has been breached or not.

Visual monitoring is the most effective and rapid method. This may include checking temperature and assessing moisture content.

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Step 10 – Corrective Action

Establish corrective actions

These are actions to be taken when monitoring indicates a deviation from an established critical limit.

The HACCP plan must identify the corrective actions to be taken if a critical limit is not met.

Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated.

Corrective actions must bring the process and/or the product back into control.

Corrective actions may include isolation, rework and disposal.

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Step 11 - Verification

Establish procedures for ensuring the HACCP system is working as intended

Validation ensures that the procedures have been followed and did what they were designed to do; that is, they were successful in ensuring the production of a safe product.

Verification ensures the HACCP plan is adequate and is working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.

Verification can include:◦ Internal audits

◦ Alternative and/or external test analysis

◦ Visual observation of CCP procedures

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Step 11 - Verification

Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP system.

Validation evidence may include:◦ Scientific evidence for critical limitations

◦ Scientific evidence for potential hazards

◦ Government regulations such as Maximum Residue Limits

◦ Industry Code of Practice

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Step 12 - Documentation

Establish record keeping procedures

HACCP requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Implementation involves monitoring, verifying, and validating that the daily work is compliant in all stages all the time.

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The HACCP PlanHazard Preventative

Measures

Critical Limits Corrective Actions Monitoring

Procedures

Monitoring

Frequency

Staff

Responsibilities

Verification

Procedures

Identify the

hazard

SOP steps to

prevent the

hazard from

occurring

What are the

upper and lower

limits for

compliance at this

step to control the

hazard?

What actions are

to take place

when the Critical

Limits have been

breached?

What is being

tested,

monitored,

measured to

ensure the Critical

Limits have been

maintained?

How often is this

step and the

identified Hazard

monitored to

ensure

compliance?

Who is in charge?

Who is

monitoring?

What occurs if

correct Action is

required?

What is being

conducted to

ensure this

Hazard was

controlled?

Example:

Chemical cross

contamination in

storage

Warehouse stock

control and

storage procedure

Nil Affected product

to be isolated and

sampled for

testing

Warehouse

storage plan and

compliance

Monthly

warehouse

inspection.

Warehouse

manager and

supervisor

Internal Audit of

third party

warehouse

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