HACCP

Introduction, Concept and Overview

Principles „ What is HACCP
„ History, introduction of HACCP
„ Brief principles of HACCP
B.K. Kolita Kamal Jinadasa,
Research officer,
Post Harvest Technology Division,
NARA- Colombo-15.
Sri Lanka.

-food safety management system

HACCP -scientifically based

(Hazard Analysis and Critical - Systematic approach

Control Point) - Identify and control hazards to ensure food safety

- focus on prevention
HACCP is a system which identifies, - dynamic system
evaluate, and control hazards which - can be applied throughout food production chain-
are significant for food safety.
“farm to fork”
(CAC, 2001)

History of HACCP
1973
Brief history of HACCP - FDA mandated HACCP-based regulations for low-
1960s’(late) acid canned foods
ƒ developed jointly by the Pillsbury Co., US Army 1980
Laboratories at Natick, USAF Space Lab Project
and NASA - HACCP adopted by WHO as part of Codex
ƒ production of safe foods for US manned space Alimentarius
program 1985
ƒ based on the engineering system, Failure, Mode
and Effect Analysis (FMEA) - US National Academy of Sciences (NAS)
recommended that HACCP be adopted by all
1971 regulatory agencies and that it be mandatory for all
ƒ HACCP concept presented to the US public for the food processors as it was the most effective and
first time at the National Conference on Food efficient means of assuring food safety.
Protection

History of HACCP
1989-1992
US National Advisory Committee on
microbiological criteria for foods (NACMCF)
developed and standardizes the HACCP system
with its seven principles.
1991
„ EU (former EEC) legislated the use of HACCP-
based “own-checks” system for fish and fishery
products
„ FDA/NMFS Voluntary Seafood Inspection
Program based on HACCP initiated
Food safety view
• Emerging number of pathogens
• 1973: Rotavirus
• 1977: Campylobacter
• 1980s: E Coli O157
• Increasing concern of chemical contamination
of food
• Aquaculture drugs, chemical fraud (illegal
additives in food), seafood toxin.
History of HACCP
1993
„ Codex Guidelines for the Application of the
HACCP System were issued and adopted
1995
„ With the establishment of WTO and the SPS and
TBT Agreements, HACCP became the
international reference system for food safety as
it has been adopted by Codex
1997
„ New US Seafood HACCP Regulation effective
from 18 Dec 97.
Why we need HACCP
• Export market
• Importing country requirement
• Consumer expectation
• New & emerging seafood hazards.
• Growing size of food industry
• Growing population, globalization, increase import Æ
more work for government
• Consumption of raw, ready to eat or minimally
processed seafood
• Sushi, sashimi, cold smoked fish
• Higher exposed risk to pathogens (Listeria in smoked
salmon, Hepatitis A & E in raw oyster)
• Growing trend in international trade of worldwide
equivalence of food safety products.
• Inadequacy of end-product testing to fully protect
consumers.
 Consumer Trends

Source of information about the industry

Prerequisite programmes
• Commitment
Benefits of implementing HACCP
„ Focus on identifying and preventing hazard from • Who?
contaminating food • Top management- plant owner, directors,
„ Place responsibilities to ensure food safety
CEO, etc.
appropriately on food manufacturer
„ Aid inspection by regular authority
„ Reduce barrier in international trade • Plant personnel- all levels
„ Promote international trade by increasing
confidence in food safety
• HACCP must be a team effort.

HACCP based food safety management

Traditional food safety management system
system
„ GMP „ GMP

„ Hygiene/sanitation control (GHP/SSOP) „ GHP/SSOP

„ Inspection of finished product (End product „ HACCP

testing)
„ End product testing
 Food safety management: „ Hazard analysis
Conventional vs HACCP based ™ Identification of hazards that may occur in the
processing steps
Conventional HACCP based
„ GMP „ GMP Microbiological Chemical Physical

„ Hygiene/ sanitation „ Hygiene/ sanitation

control (SSOP) control (SSOP)
™ Hazard identification
„ Inspection of finished „ HACCP
™ Hazard evaluation
products
„ Determine CCP
™ Steps of which control can be applied and is
Conventional method:
essential to prevent/ eliminate hazards/
-A lot of samples needed to ensure safety
reduce it to acceptable level
-Maybe too late to act should damage is found
-Case study

„ Establish critical limits

™ Max/ min value to which a biological, chemical or
„ Establish verification procedures
physical parameter must be controlled to eliminate or ™ Activities that determine the validity of HACCP and the
reduce hazards to safety level system is operating according to the plan

„ Establish monitoring system for each CCP „ Establish record keeping and documentation
™ Time-temperature control, raw material source, etc ™ NO Record = NO HACCP

„ Establish Corrective action

Logic sequence for application of HACCP Seven principles of HACCP

First 5 preparatory steps:
1. Conduct Hazard Analysis and Identify Control Measures
1. Assemble HACCP Team
2. Determine Critical Control Points (CCPs)
2. Describe product
3. Establish Critical Limits for each CCP
12 Steps/Tasks 3. Identify intended use
Preliminary
4. Establish Monitoring System for each CCP
steps
4. Construct flow diagram
5. Establish Corrective Actions

5. Verification of process flow 6. Establish Verification Procedures

diagram
7. Establish Record Keeping and Documentation
Next 7 steps are the 7 HACCP Principles in sequence
 HACCP Plans :
HACCP SYSTEM
™ Product specific

™ Process specific
HACCP PLAN(S)

9 Every plant must develop its own

HACCP PRINCIPLES HACCP Plan(s)

9 Generic HACCP Plans - to serve only as

guides or references

THANK YOU!!!