TICAN HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Food Safety

Tican, 22 November 2010

Gitte Pedersen,Food Safety and Laboratory Manager,Food Safety Department

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Agenda

1. About Tican

2. Experience with HACCP

3. Analysis of Hazards

4. Critical Control Points (CCPs)

5. Pre-requisite Programmes

6. Verifying / Supporting Analyses

7. Challenges

8. Advantages

9. HACCP Team

10. Conclusion

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Local Heart, Global Focus

• TICAN is a modern and globally focused

food company, driven by a strong sense of

regional pride and tradition.

• We export approximately 85% of our

production to 50 countries around the

world. Countries like Australia, Japan,

Germany, the USA and Russia.

Quick Facts

•Our history stretches back to 1928

•346 co-op members and more than 1850 employees

•1.7 million pigs a year

•Turnover 2009/10 4.0 billion DKK

•Located in one of the world’s leading energy sustainable communities

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Tican Group

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Experience with HACCP

• 1998: Specific Danish legislation on HACCP programmes

• 1999-2008: HACCP certification DS3027

• 2002: EU legislation on HACCP programmes

• 2006: BRC certification

• 2007: GRMS certification

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Analysis of Hazards

• Knowledge of all potential hazards at each production step:

- biological

- chemical

- physical

• The hazard analysis is knowledge/science-based

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Critical Control Points (CCPs)

• Identification of CCP based on hazard analysis

• Zero tolerance for faecal contamination of carcasses

Critical limit:

• Zero tolerance for faecal contamination of carcasses

Procedures for monitoring:

• Monitoring of 8 x 22 carcasses per day

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Critical Control Points (CCPs)

• Corrective actions

• If limit has not been met: reinspection of one day’s

production

Verification:

• On-site

• Calibration

• Documentation

Recordkeeping:

• System documentation

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Pre-requisite Programmes

• Sanitation

• Personal hygiene

• Maintenance

• Pest control

• Services

• Training / education

• Production control

• Process control, e.g. chilling

• Calibration

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Verifying / Supporting Analyses

Meat samples:- total count- Coliforms / E.coli- Salmonella

- Listeria- Staph. aureus- Trichinella

Residues kidneys:- 2009: 2862- 2010 (until 1 November): 2591

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Challenges

• Dynamic, pro-active system

• To avoid mainly paper system

• To avoid heavy documentation

• Easy maintenance

• Implementation at all levels of

organisation from employee to

senior management

• HACCP programme to comply with

standards and legislation

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Advantages

• One management control system

• Systematic overview –

ability to see connections

• Exploiting synergies

• General understanding of

the operation as a whole

• Data used more than once

• Correction of deviations ensured

• Prevention of errors

• Multi-disciplinary approach to food safety

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

HACCP Team

• Systematic approach to:

- HACCP programme evaluation,

efficiency, sufficiency

- Flowcharts – changes in production

processes, equipment, etc.

- Verifications / validations

- Legislation

- Certifications

- Recall procedures

- Claims

- Audits

- Education

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Conclusion

• Pro-active, systematic management tool from farm to table

HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

Thank you for your attention!

Any questions?