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Background on the Implementation of Food Safety
Program
WTO-SPS Agreement in 1994 encouraged member countries to adopt
international standards, and in the case of food safety, it names the
Codex Alimentarius Commission Standards.
Codex Alimentarius Commission is an international standards setting body
created in 1962 by FAO WHO.
Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of
International Food Standards adopted by the Commission and
presented in a uniform manner.
Meat Safety Laws
I. Constitutional Basis of Food Safety
II. Law, Rules and Regulations
A. CA 82 (1936)
B. PD 7 (1972) & IRR (NMIC AO #6 s. 1975)
C. RA 7160 (1991) & IRR (EO #137 s. 1993)
D. RA 7394 (1993) & IRR (DA-AO #9 s. 1993)
E. RA 9296 (2004) & 10536 (2013) & Revised IRR (DA-DC #1 s. 2014)
F. RA 10611 (2013) & IRR (JDA-DOH AO # 2015—0007 s. 2015)
G. OTHER LAWS:
1. PD 533
2. PD 856 & IRR
3. RA 8485 & 10631 (2013) & IRRs
4. Environmental Laws
Guidelines/Official Issuances/Legal Basis Code of Food Hygiene (CAC/RCP 1969) Code of Meat Hygiene (CAC/RCP 58-2005) DA A.O. No. 9 Series of 2003- Mandatory Application of HACCP in all “AAA” MEs DA A.O. No. 21 Series of 2004- Mandatory Application of GMP in all NMIC “AA” MEs RA 9296 and its IRR (DA-AO No. 28 Series of 2005)as ammended on RA 10536 Sec 15- Power to Enforce Hygiene Requirements Sec 43- Sanitation Sec 44- Product Quality & Safety Standards & Quality
Why implement the principles of food
hygiene?
(CODEX)
To avoid the adverse human health and
economic consequences of food borne
illnesses, food borne injury and food spoilage.
Roles of Government, Industry and Consumers
Government:
a. Protect consumers adequately from illness or injury
caused by food.
b. Provide assurance that food is suitable for human
consumption
c. Maintain confidence in internationally traded food
d. Provide health education programmes which
effectively communicate the principles of food
hygiene to industry and consumers.
Roles of Government, Industry and Consumers
Industry: (CODEX)
a. Provide food which is safe and suitability for
consumption
b. Ensure that consumer have clear and easily-
understood information
c. Maintain confidence in internationally traded food
Consumers should recognize their role by following relevant
instructions and apply appropriate food hygiene measures
WHAT IS HACCP
HACCP is the acronym for Hazard Analysis and
Critical Control Point. It is a food safety system
developed by the food industry that examines
every step in a food operation, identifies
specific hazards, implements effective control
measures and monitoring procedures
HACCP is • A systematic approach
• Proactive
• A team effort
HACCP is not
• A common sense technique
• A Living, dynamic system
• An One- off paper exercise
• One person’s responsibility
• Pilsbury, NASA and US Army Lab, Natick- Principal object was to develop safe
food for astronauts
• Based on engineering system- Failure Modes and Effect Analysis( FMEA )
• 1960- 1980 Quality Assurance principles widely adopted by Food
Industry( Prevention )
• 1980’s major international food scares
• Preventative Food Safety System was needed
• HACCP now fully recognized and used internationally in trade, insurance and
regulation.
Origin of HACCP
• Legislation and Regulatory organizations recommend or demand it.
• Customers require it
• Consumers expect safe food
• It provides manufacturers with
self- confidence
• It is verifiable and auditable
Why HACCP ?
assurance brand protection
• It produces evidence( assurance ) which can be used in litigation
• It is recognized by insurance companies
• Systematic approach to food safety
• Proactive preventive management system
• Complements and strengthens Quality management systems( QMS ).
• Can be integrated with QMS
• Helps to demonstrate due diligence
Advantages/Benefits of Using HACCP ?
• Internationally recognized approach
• Fewer rejects
• Cost effectiveness
• Increased confidence/ customer satisfaction
• Improves Teamwork Understanding and motivation
• Risk management Tool
• Brand protection
Definition of Terms
CCP Decision Tree: A sequence of questions to assist in determining whether a control point is a CCP.
Control: (a) To manage the conditions of an operation to maintain compliance with established criteria.
(b) The state where correct procedures are being followed and criteria are being met.
Control Measure: Any action or activity that can be used to prevent, eliminate or reduce a significant hazard.
Control Point: Any step at which biological, chemical, or physical factors can be controlled
Corrective Action: Procedures followed when a deviation occurs.
Criterion: A requirement on which a judgment or decision can be based.
Critical Control Point: A 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.
Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
Deviation: Failure to meet a critical limit.
HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards.
HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.
HACCP System: The result of the implementation of the HACCP Plan.
HACCP Team:
The group of people who are responsible for developing, implementing and maintaining the HACCP system.
Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Hazard Analysis: The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
Monitor: To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.
Prerequisite Programs: Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system.
Severity: The seriousness of the effect(s) of a hazard.
Step: A point, procedure, operation or stage in the food system from primary production to final consumption.
Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.
Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
Steps or procedures that control the inplant environmental conditions that
provide a foundation for safe food production.
4. Training
• Good Manufacturing Practices(GMPs)
key issues dealt with under HACCP Support Programs generally covers;
HACCP Support Programs
1. Cleaning
2. Calibration
3. Pest Control
• Sanitation Standard Operating procedures(SSOP)
5. Product Identification & Traceability
6. Approved suppliers
7. GMP,SSOP, Codes of Practice
12 STEPS (CODEX GUIDELINES) FOR THE
IMPLEMENTATION OF SEVEN (7 ) HACCP PRINCIPLES
1. Assemble the HACCP Team
2. Describe the Product
3. Identify the Intended Use
4. Construct a Process Flow Diagram
5. On - site verification of the Process Flow Diagram
6. Conduct Hazard Analysis (Principle 1)
7. Determine Critical Control Points (Principle 2)
8. Establish Critical Limits for each CCP (Principle 3)
9. Establish a monitoring system for each CCP (Principle 4)
10. Establish Corrective Action (Principle 5)
11. Establish Verification Procedures (Principle 6)
12. Establish Record Keeping and Documentation (Principle 7)
1. EXAMPLES OF PHYSICAL HAZARD
Natural or man made
Feathers, hair, rodents’ droppings, metal, glass,
rock, sand, paint flakes, jewelry, button,
cigarette butts, band aid, writing pen caps,
carcass ID tags, needles
SOURCES OF PHYSICAL HAZARDS
Contaminated raw materials
Design of facilities and equipment
Faulty production procedure
Improper employee practices
PREVENTION AND CONTROL OF PHYSICAL
HAZARDS
Applying GMP
Using appropriate ingredients and supplies
specifications
Obtaining letter of guarantee/certificate of analysis
from all suppliers
Able to identify types and sources of physical hazards
Able to determine CCP
Training of employees in Good Hygienic Practices
2. CHEMICAL HAZARDS
a. Naturally occurred- ex. Mushroom, some tapioca species, bamboo shoots, and some fish specie
b. Commercially added- ex. Pesticides, herbicides, colouring, additives, flavour, enhancer
C. Unintentionally added- ex. Cleaners, sanitizers, lubricants, and other hazardous chemicals
3. EXAMPLES OF MICROBIOLOGICAL HAZARDS
a. Pathogenic bacteria- ex. E. coli, Salmonella sp., Vibrio
chlolerae, Listeria monocytogenes
b. Virus- Hepatitis A virus, Norwalk virus
c. Toxins- ex. Fish and shell fish toxins, algal toxin,
Clostridium botulinum, Staphylococcus aureus
d. Parasites - ex. Flatworms, tapeworms and flukes
And protozoa like Giardia which causes dysentery
Factors affecting Microbial Growth Food- Meat/blood
Acidity- most microorganisms like to grow in near neutral conditions
Time- at an ideal time bacteria will double in number in every 20 minutes
Temperature- bacteria grow ideally at body temperature of 37.5 C; also grow at temperature higher or lower , ex. Salmonella- 37 C, Clostridium perfringenes-43-47 C, Listeria monocytogenes- 2 C,
Oxygen- important to their growth (aerobic)
Moisture- water activity value for bacteria- 0.91-amount of water available for growth
HOW TO IMPLEMENT HACCP
Using the 12 steps
Based on the application of seven (7) principles
Key elements
- common sense
- knowledge of products and process
- understanding of HACCP
HACCP Plan - The written document which is based upon the principal activities of HACCP and which delineates the procedures to be followed to assure the control of a specific process or procedure.
*SECURE MANAGEMENT COMMITMENT AND UNDERSTANDING
Apply the 12 steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles
1. a. HACCP Team – multidisciplinary to include representatives from, production, quality assurance, engineering, product development/R & D, store/distribution, purchasing, receiving, HR, finance, management (plant proprietor)
Responsibilities:
- Organizing and documenting HACCP
- Reviewing deviation from critical limits
- Internal auditing of HACCP Plans
- Communicating , educating and training employees in the operation of HACCP system
Team Leader : coordinate HACCP team meetings; records of all HACCP documentations; schedule of internal audits; report deviation of requirements
b. Scope should describe which segment to be included in the food chain
Apply the 12 steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles
2. Product description includes
a. summary of food product manufactured at factory and formulation (composition, packaging, storage conditions)
b. Method of distribution- ex. Frozen, refrigerated, and shelf life
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
3. Intended use and consumers- consider consumer
susceptibility
- Based upon normal use of the food by end users or
consumers
- (General public, infants, aged, immuno
compromised individual, sick)
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
4. Construct Process flow diagram
-done by the HACCP team
-flow diagram covers all the steps in the operation
- include product recycle/rework, storage and
distribution conditions
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
5. On-site confirmation of the flow diagram
-verifying for accuracy and completeness
- on-site inspection of the facility, equipment and
operation to be done by people with knowledge
and expertise on the operation (HACCP Team)
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
6. List all the potential hazards associated with each step,
conduct hazard analysis, and consider any measures to
control identified hazards (Principle 1)
Responsible : HACCP Team
Hazard analysis- likely occurrence and severity of their adverse
health effects
control measures- any action or activity than can be used to
prevent or eliminate a food safety hazard or reduce it to an
acceptable label
Example of hazard analysis (each step )
Process Step
Number
Process Step Hazard Cause/Sourc
e
12 Issuance
(dispatch
area)
Biological Temperature
abuse
Example of control measure
Process step
Number
Process
Step
Hazard
Possible cause
Control Measure
8 Final
Chilling
Survival of
possible
biological
hazards (E.
coli,
Salmonella sp)
due to….
Maintain Chilling
temperature at 0.2C
to attained ICT below
or equal to 4C with
chlorine
concentration of at
least 30-50ppm
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
7. Determine Critical Control Point (Principle 2)- a
point, step or procedure at which control can be
applied and a food safety hazard can be
prevented, eliminated or reduced to acceptable
levels.
-Use CCP Decision Tree
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
8. Establish critical limit (Principle 3)
Critical limits must specified and validated for each
CCP. Criteria could be temperature, time moisture
level, pH, Water activity, available chlorine and
sensory parameters such as appearance and
texture
(ex. Chilling temperature, freezing)
Apply the 12 steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles
9. Establish monitoring system for each CCP (Principle 4)
- a system to monitor control of CCP- (tracking)
- employ scheduled testing or observation
- Procedures to monitor critical limits
-type of monitoring- what
-method of monitoring- how
-frequency of monitoring- when
- personnel for monitoring- who
Apply the 12 steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles
10. Establish corrective actions (Principle 5)- must be developed
for each CCP in the HACCP System in order to deal with deviation when they occur.
- to be taken when monitoring indicates that a particular CCP is not under control
-One or more corrective actions may be required for each CCP
- Results , decisions communicated and understood clearly
-Procedures to be detailed on a “CCP Log Sheet and signed off by the operator. Deviation and product disposition must be documented in the HACCP record keeping
Apply the 12 steps (CODEX Guidelines) for the
Implementation of Seven (7 ) HACCP Principles
11. Establish verification procedures (Principle 6)
-Verification, its frequency and auditing methods,
procedure and tests including random sampling
and analysis can be used to determine HACCP
system is working. Frequency of verification-for
confirmatory.
Apply the 12 steps (CODEX Guidelines) for the Implementation of Seven (7 ) HACCP Principles
12. Establish Documentation and Record Keeping (Principle 7)- Efficient and accurate record keeping is essential. Documentation and record keeping should be appropriate to the nature and size of operation
- Records are integral part of HACCP Plan
- Authority to records and access or location of records must be clearly defined.
Documentation examples:
- Hazard analysis
- CCP determination
- Critical limit determination
Record examples:
CCP monitoring activities; Deviations and associated corrective actions; verification procedures performed; modifications of HACCP plan