Food Safety and HACCP: Presenter: Trevor Larson
Food Safety and HACCP: Presenter: Trevor Larson
Food Safety and HACCP: Presenter: Trevor Larson
Biological Hazards
Pathogenic bacteria E coli in raw milk Viruses hepatitis A (ill people) Moulds aflatoxin in peanuts Protozoa - Cryptosporidium Parasites cysts leading to tape worm in man
Chemical Hazards
Toxic elements heavy metals, lead Lubricants oil, grease Cleaning chemicals caustic soda Antibiotics meat Pesticides, herbicides
Physical Hazards
Building equipment glass, wood, metal Food handlers jewellery, cigarette ends Packaging plastic, glass, staples, paper Visitors - jewellery, cigarette ends, hair Maintenance wire, nuts and bolts Sabotage glass, needles
Allergens
Barley, wheat Crustaceans, shellfish Eggs Fish Legumes, peas, peanuts, soybeans
What is HACCP ?
H - Hazard A - Analysis C - Critical C - Control P - Points
Food Safety Management System - preventative - systematic - structured Safety through Hazard Identification & Control
Developments in HACCP
International acceptance ICMSF 1988 produced the first international publication Covered microbiological hazards only NACMCF and Codex Alimentarius (WHO) Published approaches based on seven principles Codex Alimentarius accepted as international standard
National Developments
SANS 10049 (SABS 049: 2001) Regulation 918 of 1999 Regulation 908 of 2003 SANS 10330 : 2006
Benefits of HACCP
Preventative system Systematic Increases confidence Cost effective control system Effective use of resources
Benefits of HACCP
Internationally accepted Strengthens quality management systems Facilitates regulatory inspection / external audit Demonstrates management commitment Helps demonstrate due diligence
TQM
HACCP
Prerequisite Programs
PREREQUISITE PROGRAMMES
The production of safe food requires the HACCP system to be built on a solid foundation of prerequisite programs Alternative terms for PRPs are used:
Good Manufacturing Practice (GMP) Good Agriculture Practice (GAP) Good Hygiene Practice (GHP) Standard Operating Procedures (SOP)
Step 2: Describe the product Should include: Product name(s) Important product characteristics How is it to be used Packaging Shelf life Where is it to be sold Labeling instructions Special distribution control
Step 3: Identify the intended use of the product Who will use the product after it has left the control of the food handling organization shall be described. Attention shall be focused on:
the vulnerability of the consumer instructions for use
Step 4: Construct a process flow diagram Clear simple outline of the process steps Purpose:
To highlight the important process steps To ensure that the process is thorough and consistent To avoid a situation where a significant hazard is not addressed
In terms of SANS 10330, a floor plan indicating routes, placement of equipment and services must be developed
Step 5:Validate the process flow diagram Verified for accuracy and completeness On-site review
What is a CCP?
A (last) point, step or procedure where control can be applied and a hazard can be prevented, eliminated or reduced to acceptable levels Essential for safety Kept to a minimum to ensure correct focus
Q1
Yes
No
Not a CCP
Stop (*)
Q2
No
Yes
Yes
Why? Q4 Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could it increase to unacceptable levels?
Stop (*)
Q3
No
Yes
Why? Q5 Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an acceptable level?
Q4
Yes
No
Not a CCP
Stop (*)
Q5
Yes
Not a CCP Stop (*)
No
CCP
Where?
Controlling CCPs
Involves the following: Step 8: Principle 3: Establish critical limits and target levels Step 9: Principle 4: Establish monitoring procedures Step 10: Principle 5: Establish corrective action procedures
Definition: A value which separates acceptable from unacceptable Must be measurable Criteria must be met for each preventative measure at a CCP A target level is control criteria which is more stringent than Critical Limits
Monitoring is the measurement or observation at a CCP that the process is operating within the critical limits (or target levels) It must be able to detect loss of control
To verify that the system is working To determine compliance with the HACCP Plan
Establish records and documentation procedures Objective evidence of all actions and results