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Hazard Analysis Critical Control Point
A Food Safety Approach
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food hygiene
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food Safety
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
Source: Codex Alimentarius (WHO)
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food Safety - Aim
Protecting People
Keeping the Employees and Customers
Preventing Food Safety Errors
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food safety background
First food law written in 2500 B.C.
Pakistan food laws are dated back 1876. First HACCP system was developed between NASA
and Pillsbury in 1971. Got shape of seven principles and adopted as a
regulatory requirement in late 80’s in USA.
Become a regulatory requirements in EU since 1998.
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Foodborne illness - Consequences
Contaminated food contributes to 1.5 billion cases of diarrhea in children each year;
Resulting in more than three million premature deaths
WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Foodborne illness – Economic cost In US, government estimated cost US$ 5.6 billion
to 9.4 billion.
In EU, estimate is € 3 billion annually. In Australia, estimated cost was calculated as
AU$ 2.6 billion annually. In 1991, Peru lost more than $ 700 million in
export of fish and fish products
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food safety concerns
In developing countries;
Inappropriate use of agricultural chemicals Use of untreated or partially treated waste
water
Use of sewage or animal manure on crops
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food safety concerns
Absence of food inspection, including meat inspection
Lack of infrastructure, such as adequate refrigeration
Poor hygiene, including a lack of clean water supplies
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food safety challenges
Changes in animal husbandry
Changes in agronomic process
Increase in international trade
Changes in food and agriculture technology
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food safety challenges
Increase in susceptible population
Increase in travel
Changes in lifestyle and consumer demands
Bioterrorism
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Food chain
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Control mechanisms
Regulations
Codes of practice
Inspection regimes
Risk reduction methodologies – HACCP
ISO 9001 Based management systems
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
HACCP
A proven system.
Proactive approach.
Known way to comply with legislative requirement.
Improved product quality.
Less product recalls and wastage during processing.
More customer reliance on product.
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Pre-requisite programs
Steps or Procedures that control the in plant
environmental conditions
Provide foundation for safe food production
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Pre-requisite programs
Personnel
Infrastructure
Sanitation and House Keeping
Production and Process Control
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Personnel
Supervision
Disease control
Medical examination
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Personnel
Illness and injuries
Cleanliness
Education and training
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Infrastructure
Physical facilities
Design construction and installation
Maintenance and operation
Pest management
Water supply
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Sanitation and housekeeping
Cleaning
– Factors influencing cleaning
– Cleaning agents
Sanitizing
– Heat sanitizing
– Chemical sanitizing
CIP
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Production and process control
Elimination or minimizing hazards during RM handling, storage, work in process and production.
Prevention from contamination and spoilage of food product during manufacturing operations.
Prevention of cross contamination and product spoilage during storage and transportation.
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Product characteristics
Product name
Composition
Biological, chemical and physical characteristics
Intended shelf life and storage conditions
Packaging
Labeling
Method of distribution
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Process flow diagrams
Sequence and interaction of all steps in operation Any outsourced processes and subcontracted
work Ingress points of raw materials, ingredients &
intermediate products
Reworking and recycling steps Egress points for end products, intermediate
products, by-products and waste
Accuracy of flow diagrams
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
HACCP – Preliminary steps
Assemble HACCP team
Describe product
Identify intended use
Construct flow diagram
On site confirmation of flow diagram
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
HACCP principles
Conduct a Hazard Analysis
Identify Critical Control Points
Establish Critical Limits
Establish CCP Monitoring
Establish Corrective Actions
Establish Verification Procedures
Establish Record Keeping
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Hazard analysis
Hazard identification– List of all hazards that are reasonably expected to occur
Hazard assessment– Evaluate Hazard Probabilities – Evaluate Hazard Severities– Risk Characterization
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Risk Assessment
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Decision tree
Do control preventive measure(s) exist?
Yes No
Is control at this step necessary for safety? Yes
No
Modify step, process, or product
Not a CCP
Go to Next step
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Decision tree
Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level?
No Yes
Go to next step CCP
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Decision tree
Could contamination with identified hazard(s)Occur in excess of acceptable level(s) or could
These increase to unacceptable level ?
YesNo Not a CCP
Go to next step
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Decision tree
Will a subsequent step eliminate identified Hazard(s) or reduce likely occurrence
To an acceptable level?
Yes No CCP
Not a CCP
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Establishing the HACCP plan
Food safety hazards to be controlled at the CCP
Control measures
Critical limits
Monitoring procedures
Corrective actions
Responsibilities and authorities
Records of monitoring
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Validation and verification
Validation– Obtaining evidence that the elements of the HACCP plan are
effective
Verification– The application of methods, procedures, tests, and other
evaluations, in addition to monitoring to determine compliance with the HACCP plan
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Safety by design
Validation is part of safety by design; activities include– Hazard anticipation– Product formulation– Challenge tests– Storage tests– Line layout– Process parameters– Cleaning and disinfection systems
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Verification
Checking system conformity:– the seven principles have been correctly applied– the resulting HACCP plan is correctly and consistently
implemented
Effectiveness confirmation: – the system delivers what is expected
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
Verification
Activities include:– Review of HACCP system and records– Review of consumer complaints– End-product testing– Review of validation data
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
System conformity
Things are done verification Things are done right monitoring The right things are done
validation/verification The right results are obtained validation
Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By