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![Page 1: Good Hygiene Practices along the coffee chain Codex Guidelines for the Application of HACCP Module 4.2.](https://reader033.fdocuments.net/reader033/viewer/2022061518/56649dc35503460f94ab572f/html5/thumbnails/1.jpg)
Good Hygiene Practices along the coffee chain
Codex Guidelines for the Application of HACCP
Module 4.2
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Slide 2Module 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
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Slide 3Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 4Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 5Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 6Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 7Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 8Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 9Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 10Module 4.2 – Codex
Guidelines for the Application of HACCP
Appropriate measures
Problems must be defined and solutions found according to the
context
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Slide 11Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 12Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 13Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 14Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 15Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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.
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Slide 16Module 4.2 – Codex
Guidelines for the Application of HACCP
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
Specify expected use of the product
Where appropriate consider vulnerable groups of the population
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Slide 17Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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
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Slide 18Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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
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Slide 19Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 20Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 21Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 22Module 4.2 – Codex
Guidelines for the Application of HACCP
HACCP principle 3
Establish critical limits
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
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Slide 23Module 4.2 – Codex
Guidelines for the Application of HACCP
Critical limits
Establish critical limits
Critical limitA criterion that separates acceptability from unacceptability
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Slide 24Module 4.2 – Codex
Guidelines for the Application of HACCP
Applying HACCP principle 3
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
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Slide 25Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 26Module 4.2 – Codex
Guidelines for the Application of HACCP
Applying HACCP principle 4
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 a monitoring system
Establish corrective actions
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Slide 27Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 28Module 4.2 – Codex
Guidelines for the Application of HACCP
Applying HACCP principle 5
Establish a monitoring system
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 corrective actions
Establish verification procedures
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Slide 29Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 30Module 4.2 – Codex
Guidelines for the Application of HACCP
Applying HACCP principle 6
Establish corrective actions
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 verification procedures
Establish documentation systems
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Slide 31Module 4.2 – Codex
Guidelines for the Application of HACCP
HACCP principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application
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Slide 32Module 4.2 – Codex
Guidelines for the Application of HACCP
Applying HACCP principle 7
Establish verification procedures
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
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Slide 33Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 34Module 4.2 – Codex
Guidelines for the Application of HACCP
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
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Slide 35Module 4.2 – Codex
Guidelines for the Application of HACCP
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