BUILDING CAPACITY OF SME s ON EU FOOD & PACKAGING STANDARDS The HACCP approach Vasilios Krestos Dimitra Kardasi Hellenic Food Authority Izmir, 01.10.2013
Safe foods - benefits Satisfied/loyal customers/consumers Good reputation Less wastage Good working conditions Compliance with legislation Compliance with customer requirements The cost of poor hygiene Food poisoning Bad reputation Customer/consumer complaints Poor working conditions Penalties: Legal customers
Protect the consumer by preventing contamination Be proactive & reactive Meet legislative requirements to produce safe food Meet customer demands and expectations Brand protection Own business and customers Industry reputation not a competitive issue
A documented system to ensure the safety of foods FSMS could be certified with an international Standard (optional) ISO 22000:2005 BRC IFS GFSI The legal requirement is to establish a procedure to ensure safety according to the HACCP principles
It is the acronym for Hazard Analysis & Critical Control Points HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety
In other words.. A systematic approach to identify hazards & risks Associated with a)the Manufacture, Distribution & Use of a Food And b) with DEFINITION of preventive measures
Effectiveness as a PREVENTIVE safety tool Participative nature (everyone is involved) Open system (easy to understand) Adaptability (to any process) Worldwide acceptance (Codex)
Be Overly Prescriptive Dilute Resources by Targeting BOTH Safety & Quality Issues Be Viewed as a means to FIX design problems created during product development.
1. Conduct a Hazard Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4. Set up methods to monitor Critical Control Points. 5. Establish Corrective Actions to be taken when the process exceeds the critical limits. 6. Establish Recordkeeping Procedures 7. Establish Verification Methods & Audit Schedule
Basis for HACCP system A step at which control can be applied effectively and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Would you hold the product if this point was not controlled?
Different facilities producing the same product should have very similar CCP s Different facilities could have different hazards and CCP s because of layouts, etc. Critical Control Points must be used for Food Safety only The Goal is Hazard Elimination
From: Corlett, D.A. Pierson, M.D. 1992 - HACCP Principles and Applications. Criteria are supported by research and/or technical literature and/or experience Criteria are specific, quantifiable and provide a yes/no response The technology for controlling the CCP is readily available at a reasonable cost Monitoring is continuous and the operation is automatically adjusted to maintain control The potential hazard is prevented or eliminated
Those activities other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to plan Verification Is the HACCP plan being followed as written? Validation Is the HACCP plan scientifically and technically sound?
Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles Documents and records should be proportional to the nature and size of the food business to demonstrate the effective application of HACCP Principles Arrangements may be laid down in order to facilitate the implementation of HACCP by certain FBOs, in particular by allowing the use of procedures set out in guides for the application of HACCP principles
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf
Compliance with requirements of regulation 852/2004 and/or specific standards (i.e Reg 853/2004) Not covered Additional requirements of international standards for the FSMS certification
Legislation Codex Alimentarius Alinorm 97/13 GMP guides if relevant Literature Experience of inspector
There is a simple series of relationships that you should see in the HACCP tables If the relationships are wrong or absent, then the study won t work.
Specific Specific Step Pasteurisation Hazard Survival of vegetative pathogens due to low temperature and/or residence time Control Measures Automatic Pasteuriser Control System CCP? CCP Critical Limit / Monitoring Corrective Action Target Value CL: If temperature is too low, Time 2 minutes Time: by control computer flow is diverted until Temp All related 72'C Temperature: by control restored TV: computer If time is too short, feed Time 3 minutes Both continuous pump speed is reduced Temp 75'C Receipt of Raw Materials Contamination Intake inspection CCP No foreign bodies Intake inspection Take appropriate action Vague Monitoring Forces measurement of foreign bodies?