HACCP- An Introduction to the Hazard Analysis and Critical Control Point system L Introduction The acronym HACCP, which stands for Hazard analysis and Critical Control Point, is one which evokes food safety. Originally developed to ensure microbiological safety of foodstuffs, HACCP has been broadened to include chemical and physical hazards in foods. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, and the continuous reports of foodborne outbreaks have been a major impetus in the application of the HACCP system 2. The need for an effective food safety assurance method Food safety has been of concern to humankind since the dawn of history, and many of the problems encountered in our food supply go back to the earliest recorded years Many rules and recommendations advocated in religious or historical texts are evidence of the concern to protect people against foodborne diseases and food adulteration However, in recent decades this concern has grown. There are many reasons for this Foodborne diseases remain one of the most widespread public health problems in the contemporary world, and an important cause of reduced economic productivity, despite progress in food science and technologies. The World Declaration on Nutrition, adopted by the FAONHO International Conference on Nutrition(Rome, December 1992), emphasizes that hundreds of millions of people suffer from communicable and noncommunicable diseases caused by contaminated food and water The increasing incidence of many foodborne diseases, e.g. salmonellosis and campylobacteriosis, in many regions of the world Increased knowledge and awareness of the serious and chronic health effects of foodborne pathogens The possibility of detecting minute amounts of contaminants in food, due to advances in scientific and analytical methods Emerging foodborne pathogens, e.g. Listeria monocytogenes, verocytotoxin producing E coli, Campylobacter spp, foodbone nematodes, etc. An increase in the number of vulnerable people, such as the elderly mmunocompromised individuals, the undernourished, and individuals with other underlying health problems Increased awareness of the economic consequences of foodborne diseases Industrialization and increased mass production, leading to: i)increased risks of food contamination; and ii the considerably larger numbers of people affected in foodborne disease outbreaks as a result Urbanization, leading to a more complex food chain, and thus greater possibilities for food contamination New food technologies and processing methods, causing concern either about the safety of the products themselves or the eventual consequences due to
HACCP – An Introduction to the Hazard Analysis and Critical Control Point System I. Introduction The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one which evokes 'food safety'. Originally developed to ensure microbiological safety of foodstuffs, HACCP has been broadened to include chemical and physical hazards in foods. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, and the continuous reports of foodborne outbreaks have been a major impetus in the application of the HACCP system. 2. The need for an effective food safety assurance method Food safety has been of concern to humankind since the dawn of history, and many of the problems encountered in our food supply go back to the earliest recorded years. Many rules and recommendations advocated in religious or historical texts are evidence of the concern to protect people against foodborne diseases and food adulteration. However, in recent decades this concern has grown. There are many reasons for this: · Foodborne diseases remain one of the most widespread public health problems in the contemporary world, and an important cause of reduced economic productivity, despite progress in food science and technologies. The World Declaration on Nutrition, adopted by the FAO/WHO International Conference on Nutrition (Rome, December 1992), emphasizes that hundreds of millions of people suffer from communicable and noncommunicable diseases caused by contaminated food and water. · The increasing incidence of many foodborne diseases, e.g. salmonellosis and campylobacteriosis, in many regions of the world. · Increased knowledge and awareness of the serious and chronic health effects of foodborne pathogens. · The possibility of detecting minute amounts of contaminants in food, due to advances in scientific and analytical methods. · Emerging foodborne pathogens, e.g. Listeria monocytogenes, verocytotoxin producing E. coli, Campylobacter spp, foodborne nematodes, etc. · An increase in the number of vulnerable people, such as the elderly, immunocompromised individuals, the undernourished, and individuals with other underlying health problems. · Increased awareness of the economic consequences of foodborne diseases. · Industrialization and increased mass production, leading to: i) increased risks of food contamination; and ii) the considerably larger numbers of people affected in foodborne disease outbreaks as a result. · Urbanization, leading to a more complex food chain, and thus greater possibilities for food contamination. · New food technologies and processing methods, causing concern either about the safety of the products themselves or the eventual consequences due to
inappropriate handling during preparation in households or food service/catering establishments Changing lifestyles, depicted by an increasing number of people eating outside the home, in food service or catering establishments, at street food stalls, or in fast-food restaurants. Responsibility for food preparation shared between family members who are not always aware of food safety rules Increased worldwide tourism and international trade in foodstuffs, leading to a greater exposure to foodborne hazards from other areas Increased contamination of the environment Increased consumer awareness of food safety Lack of or decreasing resources for food safety It is this climate of increasing concern about food safety, the lack of sufficient resources and the recognition of the limitations of traditional approaches to food safety assurance which have accentuated the need for a cost-effective food safety assurance method. The HACCP system has proven to be such a system 3. The HACCP system and its benefits The HACCP system is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing preparation and use of food to ensure that food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety The HACCP system can be applied throughout the food chain, from the primary producer to final consumer. Its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a multidisciplinary approach. This multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary science/medicine, production, microbiology, public health, food technology, environmental health, chemistry, and engineering, according to the particular The HACCP principles can be applied in a variety of ways The HACCP system is a system used as a method of food safety assurance in food production, processing, manufacturing and preparation The HACCP system is amenable to effective food control. It allows for more efficient inspection of food operations, as the role of food inspectors is centered on the assessment of the HACCP plan and confirmation that it is properly designed and operating effectively The HACCP concept can also be used to study food preparation practices
inappropriate handling during preparation in households or food service/catering establishments. · Changing lifestyles, depicted by an increasing number of people eating outside the home, in food service or catering establishments, at street food stalls, or in fast-food restaurants. Responsibility for food preparation shared between family members who are not always aware of food safety rules. · Increased worldwide tourism and international trade in foodstuffs, leading to a greater exposure to foodborne hazards from other areas. · Increased contamination of the environment. · Increased consumer awareness of food safety. · Lack of or decreasing resources for food safety. It is this climate of increasing concern about food safety, the lack of sufficient resources, and the recognition of the limitations of traditional approaches to food safety assurance which have accentuated the need for a cost-effective food safety assurance method. The HACCP system has proven to be such a system. 3. The HACCP system and its benefits The HACCP system is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing, preparation and use of food to ensure that food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety. The HACCP system can be applied throughout the food chain, from the primary producer to final consumer. Its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a multidisciplinary approach. This multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary science/medicine, production, microbiology, public health, food technology, environmental health, chemistry, and engineering, according to the particular study. The HACCP principles can be applied in a variety of ways: - The HACCP system is a system used as a method of food safety assurance in food production, processing, manufacturing and preparation. - The HACCP system is amenable to effective food control. It allows for more efficient inspection of food operations, as the role of food inspectors is centered on the assessment of the HACCP plan and confirmation that it is properly designed and operating effectively. - The HACCP concept can also be used to study food preparation practices
and to identify and assess hazardous behaviour, which should be the focus of health education interventions The HACCP concept can also be used in the management of overall food safety programmes to identify those problems all along the food chain which are of greatest risk to public health, and in order to prioritize interventions The additional benefits of the HACCP system can be summarized as follows The HACCP system overcomes many of the limitations of the traditional approaches to food safety control (generally based on snap-shot inspection and end-product testing), including a. the difficulty of collecting examining sufficient samples to obtain meaningful, representative information, in a timely manner and without the high cost of end-product analysis b. reducing the potential for product recall C. identification of problems without understanding the causes d. limitations of 'snap-shot inspection techniques in predicting potential food ety prob The HACCP system allows for the identification of conceivable, reasonably expected hazards, even where failures have not previously been experienced. It is therefore particularly useful for new operations The HACCP system is sufficiently flexible to accommodate changes introduced such as progress in equipment design, improvements in processing procedures and technological developments related to the product The HACCP system will help target/direct resources to the most critical part of the food operation With the HACCP system one can expect an improvement in the relationship between a)food processors and food inspectors, and b)food processors and consumers. The HACCP system provides a scientifically-sound basis for demonstrating that all reasonable precautions have been taken to prevent a hazard from reaching the consumer. In this way, it encourages confidence in the safety of food products and thus promotes both confidence in the food industry and stability of food businesses. Data collected facilitates the work of food inspectors for auditing purposes The HACCP system is applicable to the whole food chain, from the raw material to the end-product, i.e. growing, harvesting, processing or manufacturing, transport and distribution, preparation and consumption The application of HACCP systems can promote international trade by increasing confidence in food safety The HACCP system can be readily integrated into quality management systems e.g. Total Quality Management, ISo 9000, etc 4. International status of the HACCP system and recent developments in its concept
and to identify and assess hazardous behaviour, which should be the focus of health education interventions. - The HACCP concept can also be used in the management of overall food safety programmes to identify those problems all along the food chain which are of greatest risk to public health, and in order to prioritize interventions. The additional benefits of the HACCP system can be summarized as follows: · The HACCP system overcomes many of the limitations of the traditional approaches to food safety control (generally based on `snap-shot' inspection and end-product testing), including a. the difficulty of collecting and examining sufficient samples to obtain meaningful, representative information, in a timely manner and without the high cost of end-product analysis b. reducing the potential for product recall c. identification of problems without understanding the causes d. limitations of 'snap-shot' inspection techniques in predicting potential food safety problems · The HACCP system allows for the identification of conceivable, reasonably expected hazards, even where failures have not previously been experienced. It is therefore particularly useful for new operations. · The HACCP system is sufficiently flexible to accommodate changes introduced, such as progress in equipment design, improvements in processing procedures and technological developments related to the product. · The HACCP system will help target/direct resources to the most critical part of the food operation. · With the HACCP system one can expect an improvement in the relationship between a) food processors and food inspectors, and b) food processors and consumers. The HACCP system provides a scientifically-sound basis for demonstrating that all reasonable precautions have been taken to prevent a hazard from reaching the consumer. In this way, it encourages confidence in the safety of food products and thus promotes both confidence in the food industry and stability of food businesses. · Data collected facilitates the work of food inspectors for auditing purposes. · The HACCP system is applicable to the whole food chain, from the raw material to the end-product, i.e. growing, harvesting, processing or manufacturing, transport and distribution, preparation and consumption. · The application of HACCP systems can promote international trade by increasing confidence in food safety. · The HACCP system can be readily integrated into quality management systems, e.g. Total Quality Management, ISO 9000, etc. 4. International status of the HACCP system and recent developments in its concept
The World Health Organization has recognized the importance of the HACCP system for prevention of foodborne diseases for over 20 years and has played an important role its development, harmonization and implementation. One of the highlights in the history of the HACCP system was in 1993 when the Codex Guidelines for the Application of the HACCP system were adopted by the FAOWHO Codex Aimentarius Commission. The Codex Code on General Principles of Food Hygiene has also been revised and presently it includes recommendations for the application of the Codex HACCP Guidelines. In due course, all relevant codes of hygienic practice will need to be revised to include the 14ACCP system The work of Codex, i.e. through its standards, guidelines and recommendations (including the Guidelines for the Application of the Hazard Analysis Critical Control Point system), has played an important role in facilitating international trade and has influenced national health legislation for the protection of consumers. However, since the successful conclusion of the GATT Uruguay Round of Multilateral Trade Negotiations in April 1994 and the establishment of the World Trade Organization Wto)in 1995, the work of Codex plays an even greater role in matters related to health and trade The reason is that in the WTOs Agreement on the Application of Sanitary and Phytosanitary Measures, the work of Codex is recognized as the reference or yard stick for national requirements in food safety. This implies that Members of the WTo involved in food trade need to take the work of the codex alimentarius into consideration, and adapt their national legislation to the provisions provided by the Codex Alimentarius. In future, they could be required to furnish justification for food import restrictions based on national legislation that are stricter than Codex standards, guidelines and recommendations The Codex Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) system published in 1993 have been revised and the revised text entitled Hazard Analysis and Critical Control Point(HACCP) system and Guidelines for its Application was adopted by he Codex Alimentarius Commission in June 1997 in the document Codex Alimentarius Commission. Report of the Twenty-Second Session of the Codex Alimentarius Commission, Geneva, June 1997 Some of the major changes are Definitions and terminology: Some of the definitions and terminologies have been changed or new definitions are provided for terms such as audit, deviation, validation, to enhance comprehension of the text and avoid misunderstanding in interpretation of the principles. The term Hazard Analysis Critical Control Point has been changed to Hazard Analysis nerd Critical Control Point to facilitate its translation into other languages Separation of the HACCP system Principles from the Guidelines. This change has been introduced to underline the fact that the principles of the HACCP system set the basis for the minimum requirements for mandatory application of the HACCP system, while the Guidelines are general guidance, adherence to which is voluntary, considering that details in the application may vary depending on the circumstances of the food operation This separation provides greater flexibility in the use of the document, and facilitates the integration of the HACCP principles in the regulatory structure
The World Health Organization has recognized the importance of the HACCP system for prevention of foodborne diseases for over 20 years and has played an important role its development, harmonization and implementation. One of the highlights in the history of the HACCP system was in 1993 when the Codex Guidelines for the Application of the HACCP system were adopted by the FAO/WHO Codex Alimentarius Commission. The Codex Code on General Principles of Food Hygiene has also been revised and presently it includes recommendations for the application of the Codex HACCP Guidelines. In due course, all relevant codes of hygienic practice will need to be revised to include the 14ACCP system. The work of Codex, i.e. through its standards, guidelines and recommendations (including the Guidelines for the Application of the Hazard Analysis Critical Control Point system), has played an important role in facilitating international trade and has influenced national health legislation for the protection of consumers. However, since the successful conclusion of the GATT Uruguay Round of Multilateral Trade Negotiations in April 1994, and the establishment of the World Trade Organization (WTO) in 1995, the work of Codex plays an even greater role in matters related to health and trade. The reason is that in the WTO's Agreement on the Application of Sanitary and Phytosanitary Measures, the work of Codex is recognized as the reference or `yard stick' for national requirements in food safety. This implies that Members of the WTO involved in food trade need to take the work of the Codex Alimentarius into consideration, and adapt their national legislation to the provisions provided by the Codex Alimentarius. In future, they could be required to furnish justification for food import restrictions based on national legislation that are stricter than Codex standards, guidelines and recommendations. The Codex Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) system published in 1993 have been revised and the revised text entitled Hazard Analysis and Critical Control Point (HACCP) system and Guidelines for its Application was adopted by the Codex Alimentarius Commission in June 1997 in the document “Codex Alimentarius Commission. Report of the Twenty-Second Session of the Codex Alimentarius Commission, Geneva, June 1997”. Some of the major changes are: Definitions and terminology: Some of the definitions and terminologies have been changed or new definitions are provided for terms such as audit, deviation, validation, to enhance comprehension of the text and avoid misunderstanding in interpretation of the principles. The term Hazard Analysis Critical Control Point has been changed to Hazard Analysis nerd Critical Control Point to facilitate its translation into other languages. Separation of the HACCP system Principles from the Guidelines. This change has been introduced to underline the fact that the principles of the HACCP system set the basis for the minimum requirements for mandatory application of the HACCP system, while the Guidelines are general guidance, adherence to which is voluntary, considering that details in the application may vary depending on the circumstances of the food operation. This separation provides greater .flexibility in the use of the document, and facilitates the integration of the HACCP principles in the regulatory structure
Good Hygienic Practice and Good Manufacturing Practice. The proposed revision also highlights the importance of the GHP and gmP as the foundation for food safety, which is a prerequisite for an effective HACCP programme Principle 1: Hazard Analysis: Additional guidance is provided regarding the application of this Principle taking into consideration issues related to risk assessment Management commitment. Greater emphasis is put on the commitment of management, without which the implementation and maintenance of a HACCP programme would not be successful Decision tree. It is made clear that the decision tree provided in the Codex Guidelines may not be applicable to all situations and that it is given as an example only 5. Considerations for the implementation of HACCP The successful implementation of a HACCP programme requires consideration of the following points The need for HAccP To successfully implement HACCP in the food supply system, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP. Until this need is acknowledged, it is unlikely that a commitment at any level can be expected Motivations for adopting HACCP may include the need to reduce the incidence of foodborne disease ensure a safe food supply for the population promote(facilitate)trade in food products promote tourism Responsibility for HACCP implementation The main responsibility for the implementation of a HACCP-based approach to food safety lies with industries involved in all stages of the food chain policy makers and planners who have the mandate to facilitate the adoption of HACCP systems government authorities, including legislators, regulatory food control officials and health education bodies In addition, the following groups also have an important contributory role to play in the successful introduction of HACCP systems academia training and research institutes nongovernmental organizations consumers
Good Hygienic Practice and Good Manufacturing Practice. The proposed revision also highlights the importance of the GHP and GMP as the foundation for food safety, which is a prerequisite for an effective HACCP programme. Principle 1: Hazard Analysis: Additional guidance is provided regarding the application of this Principle taking into consideration issues related to risk assessment. Management commitment. Greater emphasis is put on the commitment of management, without which the implementation and maintenance of a HACCP programme would not be successful. Decision tree. It is made clear that the decision tree provided in the Codex Guidelines may not be applicable to all situations and that it is given as an example only. 5. Considerations for the implementation of HACCP The successful implementation of a HACCP programme requires consideration of the following points: The need for HACCP To successfully implement HACCP in the food supply system, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP. Until this need is acknowledged, it is unlikely that a commitment at any level can be expected. Motivations for adopting HACCP may include the need to: - reduce the incidence of foodborne disease - ensure a safe food supply for the population - promote (facilitate) trade in food products - promote tourism Responsibility for HACCP implementation The main responsibility for the implementation of a HACCP-based approach to food safety lies with: - industries involved in all stages of the food chain - policy makers and planners who have the mandate to facilitate the adoption of HACCP systems - government authorities, including legislators, regulatory food control officials and health education bodies In addition, the following groups also have an important contributory role to play in the successful introduction of HACCP systems: - academia, training and research institutes - nongovernmental organizations - consumers