good hygiene practices along the coffee chain codex guidelines for the application of haccp module...

Good Hygiene Practices along the coffee chain

Codex Guidelines for the Application of HACCP

Module 4.2

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



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



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



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



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



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



Specificity of HACCP

HACCP plans are likely to vary among enterprises making the same product because of differences in Ingredient source Formulation Processing equipment and methods Storage conditions Experience, knowledge and attitudes of

personnel



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



Appropriate measures

Problems must be defined and solutions found according to the

context



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



Seven HACCP principles

1. Conduct hazard analysis2. Determine critical control points (CCP)3. Establish critical limits4. Establish system to monitor control of

CCP5. Establish corrective action6. Establish verification procedures7. Establish documentation



HACCP principle 1

Conduct hazard analysis

Hazard analysisThe 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

HazardA biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect



Tasks required to apply HACCP principle 1

Assemble HACCP teamDescribe product

Identify intended use

Construct flow diagramOn-site confirmation of

flow diagramList all potential hazards, conduct hazard analysis

Ensure availability of all required expertise - multidisciplinary team

Scope of HACCP plan decided








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.








Specify expected use of the product

Where appropriate consider vulnerable groups of the population








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








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



Conducting hazard analysis

Control measureAny 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



HACCP principle 2

Determine critical control points (CCP)

StepA point, procedure, operation or stage in the food chain, including raw materials, from primary production to final consumption

Critical control pointA 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



Applying HACCP principle 2

List all potential hazards, conduct hazard analysis

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

Determine critical control points

Establish critical limits



HACCP principle 3


Critical limitA criterion that separates acceptability from unacceptability

Maximum load: 1 tonneMaximum speed: 15 km/h

If you exceed the critical limit ...The bridge will break



Critical limits


Critical limitA criterion that separates acceptability from unacceptability




Determine critical control points

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, pH, temperature, etc.

Critical limits are not necessarily numerical

Establish critical limits for each CCP

Establish a monitoring system



HACCP principle 4

Establish system to monitor control of the CCP

MonitorThe act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control

ControlThe state wherein correct procedures are being followed and criteria are being met




Establish critical limits for each CCP

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


Establish corrective actions



HACCP principle 5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

Corrective actionAny action to be taken when the results of monitoring at the CCP indicate a loss of control





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


Establish verification procedures



HACCP principle 6

Establish procedures for verification to confirm that the HACCP system is working effectively

VerificationThe application of methods, procedures tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan





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


Establish documentation systems



HACCP principle 7

Establish documentation concerning all procedures and records appropriate to these principles and their application





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

Establish documentation and

record keeping systems



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



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



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

good hygiene practices along the coffee chain codex guidelines for the application of haccp module...

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